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Flavorful Smoked Whole Chicken Halves Recipe with Easy White Alabama BBQ Sauce

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A smoky, juicy smoked chicken halves recipe paired with a creamy, tangy white Alabama BBQ sauce that is perfect for outdoor gatherings and easy to prepare.

Ingredients

Scale
  • 2 whole chicken halves (about 3–4 lbs / 1.4–1.8 kg total), split from a whole bird
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Wood chips for smoking (hickory or applewood recommended)
  • 1 cup mayonnaise (Duke’s or Best Foods recommended)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Pat the chicken halves dry with paper towels.
  2. Rub each half with olive oil, then season evenly on both sides with salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
  3. Set aside while you prepare the smoker.
  4. Preheat your smoker or grill to a steady 275°F (135°C). Soak wood chips in water for 30 minutes beforehand.
  5. Arrange for indirect cooking by placing coals or burners on one side, leaving the other side free to place the chicken.
  6. Add the soaked wood chips over the coals or smoker box.
  7. Place the chicken halves skin-side up on the indirect heat side of the grill.
  8. Close the lid and smoke until the internal temperature reaches 165°F (74°C), checking after about 1 hour 45 minutes.
  9. While the chicken smokes, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, garlic powder, black pepper, and salt in a bowl.
  10. Taste and adjust seasoning as needed.
  11. Once the chicken is done, remove it from the smoker and tent loosely with foil.
  12. Let it rest for about 10 minutes to lock in the juices.
  13. Slice or serve the halves as is with a generous drizzle or side of the white Alabama BBQ sauce.
  14. Optional: Finish the chicken over direct heat for 2-3 minutes skin side down to crisp the skin, watching closely to avoid flare-ups.

Notes

Soak wood chips in water for 30 minutes before smoking to produce steady smoke. Use a digital thermometer to avoid overcooking. Rest chicken after smoking to keep it juicy. The white Alabama BBQ sauce can be made ahead and refrigerated for up to 1 week. For crispier skin, finish over direct heat for 2-3 minutes. If no smoker is available, bake at 375°F for about 50 minutes and broil to crisp skin.

Nutrition

Keywords: smoked chicken, white Alabama BBQ sauce, smoked chicken halves, backyard cookout, easy BBQ sauce, smoked poultry, southern BBQ, creamy BBQ sauce

Find it online: https://chrisfeasts.com/flavorful-smoked-whole-chicken-halves-recipe-with-easy-white-alabama-bbq-sauce/