Go Back
–+ servings
Two applewood smoked half chickens with creamy white sauce and black pepper on a wooden cutting board

Applewood Smoked Half Chickens with Alabama White Sauce

Applewood smoked half chickens spatchcocked and split, seasoned with salt, heavy black pepper, and garlic powder, smoked at 300-325°F over applewood to 165°F internal, served drenched or dipped in a tangy Alabama white sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings: 6 people
Course: Main Course
Cuisine: American, BBQ, Southern
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 whole chickens
  • Salt to taste
  • Black pepper heavy, to taste
  • Garlic powder to taste
Alabama White Sauce
  • 2 cups mayonnaise
  • 0.25 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • Salt to taste
  • Black pepper to taste

Equipment

  • Smoker or Pellet Grill
  • Kitchen Shears
  • Instant-Read Thermometer

Method
 

  1. Remove backbone with kitchen shears. Press flat and split through the breastbone into halves. Pat very dry. Repeat with second chicken.
  2. Season all halves generously with salt, heavy black pepper, and garlic powder on both sides.
  3. Smoke at 300-325°F using applewood. Probe the thickest part of the breast. Smoke until breast reads 165°F internal, roughly 1.5-2 hours.
  4. Mix mayo, apple cider vinegar, Worcestershire sauce, salt, and pepper. Refrigerate until chicken is done.
  5. Rest chicken 10 minutes. Serve sauce on the side for dipping, or drench each half in sauce and let it sit during the rest before slicing.

Notes

Pat very dry: Moisture on the skin prevents bark formation. Dry skin plus smoke contact produces the dark, peppery crust.
Heavy black pepper: The pepper IS the bark. Apply a visible coating on the skin before smoking.
300-325°F for chicken: Lower temps produce rubbery, flabby skin. This range renders the fat, crisps the exterior, and still absorbs smoke flavor.
Drench method: Fully drench each half in white sauce and let it sit 10 minutes. The vinegar soaks into the bark and creates a creamy, tangy glaze.

Tried this recipe?

Let us know how it was!