Authentic Alabama Buttermilk Brined Grilled Chicken with White Sauce

There is nothing quite like the tangy bite of authentic Alabama white sauce paired with smoky, charred chicken to elevate a backyard barbecue. Originating from Northern Alabama, this regional classic flips the script on traditional tomato-based BBQ, offering a creamy, vinegar-laced profile that cuts through the richness of the meat. The secret to this recipe isn't just the iconic white sauce; it's the deep, overnight buttermilk brine that breaks down proteins to ensure every bite is impossibly juicy and tender. By grilling this on the Arteflame, you achieve a restaurant-quality sear on the center grate while finishing the meat to perfection on the flat-top plancha. Whether you are a BBQ purist or just looking to spice up your weekend cookout, this recipe delivers a flavor profile that is zesty, savory, and perfectly smoky. Get ready to experience the best grilled chicken of your life.

Ingredients

For the Buttermilk Brine

• 1 whole chicken (approx. 3.5 - 4 lbs), spatchcocked or cut into pieces
• 2 cups buttermilk
• 1/4 cup Kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon black peppercorns, crushed
• 4 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• 1 lemon, thinly sliced

For the Alabama White Sauce

• 1 1/2 cups mayonnaise (high quality preferred)
• 1/2 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon brown mustard
• 2 teaspoons prepared horseradish (adjust for heat)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper to taste

For Grilling

• 2 tablespoons vegetable oil or melted butter (for the grill surface)
• Your favorite BBQ dry rub (optional, for finishing)

Instructions

Step 1: Prepare the Buttermilk Brine

1. In a large mixing bowl or a gallon-sized resealable bag, combine the buttermilk, Kosher salt, brown sugar, crushed peppercorns, smashed garlic cloves, fresh herbs, and lemon slices.
2. Whisk the mixture thoroughly until the salt and sugar have completely dissolved.
3. Place the chicken into the brine, ensuring it is fully submerged. If using a bag, press out as much air as possible before sealing.
4. Refrigerate for at least 4 hours, but preferably overnight (up to 24 hours), to allow the enzymes in the buttermilk to tenderize the meat.

Step 2: Make the Alabama White Sauce

1. While the chicken is brining, prepare the sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, brown mustard, and horseradish.
2. Stir in the Worcestershire sauce, garlic powder, onion powder, and cayenne pepper.
3. Season with salt and black pepper to taste. The sauce should be tangy and slightly runny.
4. Transfer the sauce to a jar or airtight container. Refrigerate for at least 1 hour to let the flavors meld. Reserve half of the sauce for serving and use the other half for basting.

Step 3: Fire Up the Arteflame Grill

1. Remove the chicken from the brine and pat it completely dry with paper towels. Discard the brine. Letting the chicken come to room temperature for about 30 minutes helps it cook evenly.
2. Light your Arteflame grill. Aim for a medium-high heat on the center grill grate and a medium heat on the surrounding flat cooktop (plancha).
3. Lightly oil the cooktop surface to prevent sticking.

Step 4: Grill the Chicken

1. Place the chicken skin-side down on the center grill grate for a quick sear to get those distinct char marks (about 2-3 minutes). Watch carefully to prevent flare-ups.
2. Move the chicken to the flat plancha surface to finish cooking. This allows the meat to cook evenly in its own juices without burning the skin.
3. Cook for roughly 30-40 minutes, flipping occasionally. Use a meat thermometer to check the internal temperature. You are looking for 165°F (74°C) in the thickest part of the breast.

Step 5: Baste and Serve

1. During the last 5 minutes of cooking, brush the chicken generously with the basting portion of the Alabama White Sauce. Allow the sauce to set and caramelize slightly on the hot chicken.
2. Remove the chicken from the grill and let it rest for 10 minutes. This redistributes the juices.
3. Carve the chicken and serve immediately with the reserved fresh Alabama White Sauce for dipping.

Tips

To master this Alabama classic on your Arteflame, moisture control is key. When you remove the chicken from the brine, ensure you pat it extremely dry. Excess moisture on the skin creates steam, which prevents that crispy, golden-brown skin everyone loves. Additionally, because the white sauce is mayonnaise-based, it can separate if exposed to high direct heat for too long. Only apply the sauce during the very last few minutes of grilling, or simply dunk the chicken in the sauce *after* you pull it off the grill for the most authentic Northern Alabama experience. Finally, use the temperature zones of the Arteflame to your advantage; start near the center for a sear, then move toward the outer edge of the plancha if the chicken is browning too fast but hasn't reached internal temperature.

Variations

While the traditional recipe is a crowd-pleaser, you can easily tweak the flavor profile to suit your palate or dietary needs. Here are a few popular variations to try on the grill:

• Spicy Alabama Kick: Double the cayenne pepper and add a tablespoon of hot sauce to the white sauce for a fiery finish.
• Herb-Crusted: Mix chopped fresh dill and parsley into the white sauce for a fresher, garden-style flavor profile.
• Smoked Paprika Twist: Add a tablespoon of smoked paprika to the dry rub before grilling to enhance the wood-fired flavor of the Arteflame.
• Wing Night: Instead of a whole bird, use this brine and sauce method on chicken wings for the ultimate game-day appetizer.
• Sweet & Tangy: Increase the brown sugar in the brine and add a teaspoon of honey to the white sauce to balance the acidity of the vinegar.

Best pairings

Alabama White Sauce chicken has a robust, tangy flavor profile that pairs best with sides that can handle the acidity or offer a comforting, starchy contrast. Since you already have the Arteflame fired up, utilize the flat cooktop to prepare your side dishes simultaneously. The vinegar punch of the sauce cuts through rich sides perfectly.

• Grilled Corn on the Cob: Cooked right on the plancha with butter and chili powder.
• Southern Coleslaw: A creamy slaw complements the tangy chicken, while a vinegar slaw accentuates it.
• Cornbread: Sweet, buttery cornbread is the perfect vessel for mopping up extra white sauce.
• Grilled Potato Wedges: toss them in oil and rosemary and roast them on the flat top until crispy.
• Pickles and White Bread: Serve the authentic way—simply plated with dill pickle chips and a slice of soft white bread.

Conclusion

Mastering Alabama Buttermilk Brined Grilled Chicken is a journey into the heart of Southern BBQ culture. The combination of the tenderizing buttermilk brine and the zesty, creamy horseradish finish of the white sauce creates a flavor complexity that standard BBQ chicken simply cannot match. Cooking it on the Arteflame grill adds that essential layer of wood-fired smokiness and ensures perfectly crispy skin every time. This dish is more than just a meal; it is a conversation starter and a testament to the versatility of your grill. Gather your friends, fire up the Arteflame, and enjoy the tangy, savory perfection of this Northern Alabama staple.