Barbecued chicken with Alabama white sauce

4
2 hours

Ingredients

Chicken

  • 1 free-range chicken, spatchcocked
  • olive oil

Rub

  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp onion granules
  • 1 tsp garlic granules

Alabama white sauce

  • 200g of mayonnaise
  • 80ml of cider vinegar
  • 50ml of apple juice
  • 1 garlic clove, grated
  • 1 tsp horseradish sauce
  • 1 tbsp of Worcestershire sauce
  • 3 dashes of Tabasco, or to taste
  • lemon juice, to taste
  • celery salt
  • cracked black pepper

Method

1
Combine the spice rub ingredients in a bowl and remove the chicken from the fridge. Rub a splash of oil all over the chicken to help the rub stick, then sprinkle over the rub. Massage well into the skin
2
Set aside to come up to room temperature before cooking
3
Set up a barbecue to cook over indirect heat at about 130°C. Once it has come up to temperature, throw on a handful of woodchips soaked in water for 30 minutes
4
Make the Alabama white sauce by combining all the ingredients together in a bowl. Taste and adjust salt, lemon juice and Tabasco to taste. Split the sauce into two bowls – one will be for basting the raw chicken with and the other will be reserved as a dipping sauce for the finished chicken
5
Baste the chicken with some white sauce, then place skin-side down on the barbecue and cook for 50 minutes. Keep an eye on the skin, and move away from the heat if it colours too much. Baste the underside of the chicken then flip over and baste again. Repeat this basting every 10 minutes for half an hour
6
Check the chicken is cooked by inserting a skewer into the thickest part of the chicken – the juices should run clear when it is done. Alternatively, a temperature probe should read 72°C
7
Take the chicken off the barbecue and leave to rest in a warm place for 20 minutes
8
Joint the chicken into legs and breasts. Take the reserved sauce and drizzle over, and serve with extra sauce for dipping