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Flavorful Smoked Whole Chicken Recipe with Easy Tangy Alabama White Sauce

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A smoky, juicy whole chicken paired with a creamy, tangy Alabama white sauce that delivers bold southern flavors with simple ingredients and easy preparation.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds, fresh or fully thawed)
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1½ teaspoons kosher salt
  • Alabama White Sauce:
  • 1 cup mayonnaise (full-fat recommended)
  • ½ cup apple cider vinegar
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon horseradish (optional but recommended)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Pat the whole chicken dry with paper towels to remove excess moisture.
  2. Rub about 2 tablespoons of olive oil all over the chicken, inside and out.
  3. In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt to make the dry rub.
  4. Generously coat the chicken inside and out with the spice rub, including under the skin where possible.
  5. Preheat your smoker to a steady 225°F (107°C) and add hickory or applewood wood chips. Let smoke build for 15 minutes.
  6. Place the chicken breast-side up on the smoker rack and smoke for 3 to 4 hours until the internal temperature of the thickest thigh reaches 165°F (74°C).
  7. While the chicken smokes, whisk together all Alabama white sauce ingredients and chill until ready to serve.
  8. Remove the chicken from the smoker and tent loosely with foil. Let rest for 15-20 minutes to redistribute juices.
  9. Carve the chicken and serve with the tangy Alabama white sauce on the side.

Notes

Maintain smoker temperature between 225°F and 250°F for even cooking. Use a probe thermometer for accuracy. Let the chicken rest after smoking to keep it juicy. For crispier skin, broil for 2-3 minutes before resting. Soak wood chips to avoid bitter smoke bursts. The sauce can be made ahead and improves after a day. Substitute mayonnaise with plant-based alternative for dairy-free sauce. Adjust cayenne and horseradish to control heat.

Nutrition

Keywords: smoked chicken, Alabama white sauce, barbecue, smoked whole chicken, tangy sauce, southern recipe, easy smoked chicken

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