Alabama White Barbecue

READY IN: 25hrs 30mins




  • Clean chicken, cut into serving pieces, and set aside.
  • Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
  • Refrigerate chicken in marinade 6-24 hours, turning occasionally.
  • Allow chicken to come to room temp before cooking.
  • 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).
  • 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.
  • 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.
  • You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
  • 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.
  • While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
  • When the chicken is cooked through, toss the chicken in the sauce and serve.
  • Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.