Alabama Chicken
Smoky, tangy, and utterly irresistible, Alabama Chicken brings Southern barbecue tradition to your backyard with succulent grilled chicken thighs and a zesty Alabama white barbecue sauce. Marinated in a robust blend of smoked paprika, garlic powder, and onion powder, the chicken is perfectly charred on the grill and infused with optional smoky wood chips for an added depth of flavor. The real star of the dish, however, is the creamy, tangy sauce—a bold mixture of mayonnaise, apple cider vinegar, horseradish, and a touch of cayenne pepper—that’s brushed over the chicken or served on the side for dipping. Ready in under an hour and perfect for summer cookouts, this recipe pairs beautifully with coleslaw, cornbread, or a crisp green salad for a complete Southern-inspired feast.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 0.25 teaspoon cayenne pepper
- 1 cup smoked wood chips (optional, for grilling)
Instructions
Preheat your grill to medium-high heat (400°F) or prepare a charcoal grill for indirect cooking with wood chips for added smokiness if desired.
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
Drizzle olive oil over the chicken and sprinkle with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss to coat evenly.
If using wood chips, soak them in water for 30 minutes, then add them to the grill for smoky flavor.
Place the seasoned chicken thighs on the grill, skin side down. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F, flipping occasionally to prevent burning.
While the chicken is cooking, prepare the Alabama white barbecue sauce. In a medium bowl, whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, Dijon mustard, sugar, and cayenne pepper until smooth. Adjust seasonings to taste.
Once the chicken is fully cooked, remove it from the grill and let it rest for 5 minutes.
Serve the chicken hot, either brushed or drizzled with the Alabama white barbecue sauce, with extra sauce on the side for dipping.
Pair with coleslaw, cornbread, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
4545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.1 g | 428% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1363 mg | 454% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 312.9 g | 626% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 163 mg | 13% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3027 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
