Spatchcock Chicken with Alabama White Sauce

Sometimes we don’t have time for a 12 hour cook. Thats where spatchcock or butterflying chicken comes in. Add in a vinegar based white BBQ sauce and you have an awesome and flavorful weeknight meal!

YouTube Instructional: https://youtu.be/7XF4ZXE6x7k

Ingredients:

• Appx 3.5 Lb Whole Chicken

• Garlic Powder

• Black Pepper

• Paprika

Wet Brine:

• 4 Cups Water

• 4 Tbsp Kosher Salt

• 2 Tbsp Brown Sugar

• 1 Garlic Clove

Alabama White BBQ Sauce

• 1 Cup Mayo

• 1/4 Cup Apple Cider Vinegar

• 1/2 Tbsp Brown Sugar

• (NO SALT! But if not wet brining 1 Tsp)

• 1 Tbsp Coarse Grain Wet Brown Mustard

• 1/2 Tsp Worcestershire Sauce

• 1 Tsp Black Pepper

• 1/2 Tsp Garlic Powder

• 1/2 Tsp Cheyenne Pepper

• 1/4 Tsp Paprika

Step 1: Spatchcock (butterfly) the whole chicken

Carefully cut down both sides of the chickens backbone, and remove

Turn the chicken over and push on the breast until you hear the bones snap

Step 2: Wet Brine

Mix together the wet brine ingredients

Put the chicken in breast side down and move to the fridge

Chicken can be wet brined for 12ish hours

Step 3: Prep the brined chicken

Completely rinse off the chicken removing any remaining brine

Pat dry

Apply a light amount of black pepper, paprika, and garlic powder

Step 4: Smoke the Chicken

Prep smoker at 275 degrees

put chicken on bone side down

Cook until chicken until part of the breast is 150 degrees

Step 5: Mix together the alabama white bbq sauce

Combine the white sauce ingredients and mix together

Step 6: Paint chicken in sauce

Bump the smoker to 350

Begin painting down the chicken in the white sauce.

Cook until the thickest part of the chicken temps above 160

Step 7: Drench the chicken

Pull the chicken from the smoker

After a short rest, completely drench the chicken in the white sauce

Enjoy!