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Smoked Spatchcock Chicken with Alabama White Sauce By Miguel Raya with Cooking With Fire
Steps
Start by using kitchen shears to remove the spine of the chicken by cutting down each side of the spine. Once removed, flip the chicken over and press down between the breasts to crack the bone so it lays flat. Season all sides of the chicken with your favorite rub, even under the skin. Let the chicken rest and start to absorb all of the flavors while you get your smoker ready. Fill your hopper with Bear Mountain BBQ Gourmet pellets and set temperature to 350°F. Once your grill is up to temperature, add the chicken to the grates skin side up and smoke until you reach an internal temperature of 165°F. While your chicken is cooking, mix up that delicious Alabama White Sauce! Add mayonnaise, vinegar, lemon juice, prepared horseradish, mustard, pepper, salt, garlic powder, onion powder, and cayenne to a large bowl and mix well. Once your chicken is cooked to temperature, remove it from the smoker and let it rest for a few minutes before dunking each half into the Alabama White Sauce. Garnish with your favorite fresh herbs and slice it up. Enjoy!
Ingredients:
Alabama White Sauce
1 cup mayonnaise 1/4 cup apple cider vinegar 1 tbsp lemon juice 1 tbsp prepared horseradish 1 tbsp dijon mustard 1 tsp black pepper ½ tsp salt ½ tsp garlic powder ½ tsp onion powder ¼ tsp cayenne pepper
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