Ingredients
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3 - 3 1/2
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-
-
1
-
1/4
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1/2
-
1/2
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1/2
-
-
1/2
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-
-
-
-
Directions
Alabama White Barbecue, It’s funny, I lived in Mississippi for a long time very close to Alabama and I never had this while I was there. It just figures that I would wait years to taste this deliciously different barbecue, which is creamy, tangy, and nicely smoky. The sauce will be thinner than what you normally expect with a tomato based sauce but it has just enough umph to make this chicken special. Now that my family has tried this, they wonder where it has been all their life!!!, I just wanted to thank you for posting this recipe. I have always loved Alabama White BBQ Chicken. Hubby not so much. I saw your recipe and thought that the marinade was just what was missing when we had tried this dish before. I had an economy package of chicken thighs that were cheap so I thought no harm done if hubby did not like it. Hubby is anti outdoor BBQ cooking so I did have to do it in my oven. I baked it at 400 degrees and after a half hour I turned it down to 375. I marinated the chicken over night. I could not find my cayenne so I had so substitute hot sauce. And I did pat dry the chicken and season with onion powder, garlic powder, paprika and salt and pepper before roasting. I made the BBQ as per your directions. Success, hubby loved it. He said, that now he understood the philosophy of Alabama White Barbecue., My husband is SO picky and I’m a vegetarian so hard for me to decide what may be tasty or not. I decided to try this for him. We ended up not grilling until the next day so it marinated a little over 24 hours. It didn’t smell good or look good. I wasn’t sure if it would be good. Husband loved it! He can’t wait to have it again!! Thanks for sharing such an interesting recipe.
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Steps
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1
Done
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Clean Chicken, Cut Into Serving Pieces, and Set Aside. |
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2
Done
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Mix Together Ingredients For Marinade and Pour Over Chicken in a Resealable Plastic Bag or Covered Shallow Dish. |
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3
Done
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Refrigerate Chicken in Marinade 6-24 Hours, Turning Occasionally. |
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4
Done
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Allow Chicken to Come to Room Temp Before Cooking. |
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5
Done
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Drain Chicken Marinade and Bring to a Boil For 2-3 Minutes in a Small Saucepan, Then Allow to Cool You Will Be Using This as a Baste During Cooking. |
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6
Done
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Set Up Outdoor Grill For Cooking With Indirect Heat, Using a Drip Pan to Which You Can Add Some Apple Juice or Other Liquid, If Desired. |
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7
Done
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Sprinkle a Small Amount of Drained Soaked Wood Chips Over Coals Just Before Adding Chicken to the Grill, and Allow to Smolder For the Smoke to Flavor the Food. |
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8
Done
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You May Add More Chips to the Coals Occasionally as You Baste, When the Chips Are Gone and You Need More. |
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9
Done
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When Grill Temp Gets to 250-275f, Grill Chicken Over the Drip Pan not Over the Coals For 90-100 Minutes, Basting Occasionally, or Until Cooked Through About 180f, Tender and Golden, Maintaining Proper Grill Temperature Throughout. |
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10
Done
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While Chicken Is Cooking, Whisk Together Sauce in a Large Enough Bowl to Hold the Sauce and Chicken the Sauce May Appear Thin. |
