EFK Tested
EFK Smoked Chicken with Alabama White Sauce
EFK Smoked Chicken with Alabama White Sauce is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 30 min
- Cook
- 150 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Prepare a smoker for steady indirect heat at 275–300°F using hickory or pecan. Pat the chicken dry, rub with olive oil and the dry seasonings, and place skin-side up. Smoke until the thickest breast and thigh reach at least 165°F, generally 2–2 1/2 hours depending on size. While it smokes, whisk mayonnaise, vinegar, horseradish, lemon juice, Worcestershire, pepper, and cayenne into Alabama white sauce. Brush or baste lightly during the final 15 minutes, then rest 10 minutes. Carve and serve with additional sauce on the side.
Equipment
Smoker; Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; instant-read/probe thermometer; sheet pan; small mixing bowl.
Food safety & storage
Cook chicken to at least 165°F in the thickest breast and thigh. Prevent cross-contamination from raw poultry. Refrigerate promptly and use within 3–4 days. Refrigerate Alabama white sauce and use within 5 days.
View this recipe on the original EFK website ↗