Spatchcocked Chicken with Alabama White Sauce Recipe
Saucy, tangy, easy, delicious. With tips from MeatChurch.com
Equipment
Sizzle
Ingredients
For the chicken
- 2 Whole chickens
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Paprika
- 1 tsp Cayenne pepper
For the sauce
- 3 C Mayonnaise
- 1/2 C Apple cider vinegar
- 2 tsp Prepared horseradish
- 2 tsp Salt
- 2 tsp Pepper
- 1 tsp Cayenne pepper
Instructions
- Preheat your smoker to 300°F (149°C).
- Spatchock the chicken by cutting out the backbone with kitchen shears and pressing it flat.
- Season the chickens with the salt, pepper, paprika, and cayenne (or another rub you like).
- Tuck the wings tips of the chicken behind the breasts to give the chicken a “lounging” look.
- Prepare the sauce by whisking together all the ingredients. Reserve a portion of it for basting.
- Insert RFX MEAT probes into the breasts of each chicken and set the high-temp alarms for 158°F (70°C).
- Smoke the chicken, basting with some sauce every 20 minutes.
- When the alarms on the app sound, verify the temperature with Sizzle, checking that the legs are over 175°F (79°C) and that the breast has really reached 158°F throughout. Let the chicken rest for about 10 minutes.
- Dunk the whole chicken in the sauce and serve with your favorite BBQ sides!
Tried this recipe?Let us know how it was!