📝 About This Recipe
Born in 1925 at Big Bob Gibson Bar-B-Q in Decatur, Alabama, this iconic dish defies traditional BBQ norms with its tangy, creamy, and peppery mayonnaise-based sauce. The chicken is slow-smoked to juicy perfection and then dunked or drizzled with a zesty 'white gold' that cuts through the smoke with a vinegar and horseradish kick. It is a legendary Southern staple that offers a refreshing, bright alternative to heavy tomato-based sauces.
🥗 Ingredients
The Chicken and Rub
- 1 piece Whole Chicken (approx. 4 lbs, spatchcocked or halved)
- 1 tablespoon Kosher Salt
- 1 tablespoon Coarse Black Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 2 tablespoons Vegetable Oil (for binding the rub)
Alabama White Sauce
- 2 cups Mayonnaise (high-quality, like Duke's or Hellmann's)
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons Prepared Horseradish (not horseradish sauce)
- 1 tablespoon Brown Mustard (spicy or Dijon works well)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Prepare your smoker or grill for indirect cooking at a steady temperature of 300°F (150°C). Use hickory or pecan wood chunks for an authentic Southern smoke profile.
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2
Spatchcock the chicken by removing the backbone with kitchen shears and pressing down on the breastbone to flatten it. This ensures even cooking and maximum skin exposure.
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3
Pat the chicken completely dry with paper towels. Lightly coat the entire bird with vegetable oil to help the skin crisp and the rub adhere.
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4
In a small bowl, mix the salt, black pepper, smoked paprika, and garlic powder. Generously season both sides of the chicken with the rub.
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5
Place the chicken on the smoker, skin-side up. Close the lid and smoke until the internal temperature of the breast reaches 160°F (71°C), which typically takes 75 to 90 minutes.
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6
While the chicken is smoking, prepare the white sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, mustard, lemon juice, Worcestershire, cayenne, and sugar.
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7
Taste the sauce; it should be thin enough to pour but thick enough to coat a spoon. Add a splash more vinegar if it's too thick, or more mayo if it's too sharp.
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8
Once the chicken reaches 160°F, carefully remove it from the smoker. Let it rest for 10 minutes; the carryover heat will bring it to the safe 165°F mark while keeping it juicy.
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9
The Traditional Finish: Place the warm chicken in a large shallow pan. Pour half of the white sauce over the chicken, turning it to ensure every inch is submerged or coated.
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10
Carve the chicken into quarters (leg/thigh and breast/wing) and arrange on a serving platter.
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11
Drizzle the remaining fresh sauce over the carved pieces and serve immediately while the chicken is warm and the sauce is cool.
💡 Chef's Tips
Use a high-quality mayonnaise like Duke’s for the most authentic flavor profile. Make the sauce at least 2 hours in advance and refrigerate to let the flavors meld and the horseradish bloom. If you don't have a smoker, you can use a charcoal grill with wood chips or even a gas grill using a smoker box. Never boil or heat the sauce on the stove; the mayonnaise will break and become oily. It is meant to be served cold or at room temperature over hot meat. For extra crispy skin, increase the grill temperature to 400°F for the last 10 minutes of cooking.
🍽️ Serving Suggestions
Serve with classic Southern coleslaw to echo the creamy vinegar notes. Pair with buttery cornbread and honey for a sweet contrast to the peppery sauce. Side with grilled corn on the cob dusted with more smoked paprika. A cold Sweet Tea or a crisp Pilsner beer balances the richness of the mayo and the heat of the horseradish. Serve with extra pickles on the side to provide a crunchy, acidic bite.