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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.

EFK Smoked Chicken with Alabama White Sauce

Ingredients

1 whole chicken, spatchcocked (4–5 lb)

2 tbsp olive oil

2 tsp kosher salt

1 tsp coarse black pepper

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 cup mayonnaise

1/4 cup apple-cider vinegar

1 tbsp prepared horseradish

1 tbsp lemon juice

1 tsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp cayenne, optional

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.

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.
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