Smoky Alabama White Sauce BBQ Chicken on the Arteflame Grill

If you have never experienced the tangy, peppery bite of authentic Alabama White Sauce, you are in for a serious culinary awakening. Unlike the sticky, molasses-based red sauces that dominate the barbecue world, this Northern Alabama classic relies on a mayonnaise and vinegar base to create a rich, creamy coating that keeps the chicken incredibly moist. When prepared on an Arteflame grill, the experience is elevated even further. The high-heat center grate provides that essential smoky char, while the flat-top griddle allows the chicken to roast to juicy perfection without drying out.

This dish is more than just a recipe; it is a celebration of Southern tradition meeting modern outdoor cooking. The sauce, with its sharp kick of horseradish and cayenne, cuts right through the richness of the grilled meat, creating a flavor profile that is both savory and refreshing. Whether you are hosting a summer cookout or looking for a comforting weeknight meal, this Alabama White Sauce BBQ Chicken is guaranteed to be a conversation starter. It is messy, delicious, and undeniably addictive.

Ingredients

For the Chicken and Rub

• 1 Whole Chicken (approx. 4 lbs), spatchcocked (backbone removed) or cut into quarters
• 2 tbsp Olive oil or melted butter
• 1 tbsp Kosher salt
• 1 tbsp Coarse black pepper
• 1 tsp Smoked paprika
• 1 tsp Garlic powder

For the Alabama White Sauce

• 2 cups Mayonnaise (high quality)
• 1/2 cup Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Prepared horseradish (add more for extra kick)
• 1 tsp Lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Cayenne pepper
• 1/2 tsp Salt
• 1 tsp Coarse black pepper

Instructions

Step 1: Prepare the Chicken and Sauce

1. Begin by preparing the Alabama White Sauce. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish, lemon juice, Worcestershire sauce, and all the spices (garlic powder, onion powder, cayenne, salt, and pepper).
2. Whisk until the mixture is smooth and creamy. Transfer the sauce to a jar or airtight container. Let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
3. While the sauce rests, prepare the chicken. Pat the chicken completely dry with paper towels to ensure a good sear.
4. Rub the chicken all over with olive oil. In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder, then season the chicken generously on all sides.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow the grill to heat up for about 15–20 minutes.
2. You want the center grill grate to be extremely hot (600°F+) for searing, and the outer flat cooktop to be at a moderate roasting temperature (350°F–400°F).
3. Wipe down the cooktop with a little oil to ensure a non-stick surface.

Step 3: Sear and Roast the Chicken

1. Place the spatchcocked chicken (or chicken quarters) skin-side down directly on the center grill grate for 1–2 minutes. This gives the skin a beautiful char and smoky flavor.
2. Once seared, move the chicken to the flat carbon steel cooktop. Place it skin-side up to finish cooking.
3. Roast the chicken on the flat top for 35–45 minutes. The unique heat distribution of the Arteflame will cook the meat evenly.
4. Use a meat thermometer to check the internal temperature. You are aiming for 160°F in the breast and 170°F in the thigh.

Step 4: Baste and Serve

1. When the chicken is about 5-10 minutes away from being done, baste it lightly with some of the white sauce. Be careful not to burn the sauce, as mayonnaise separates under extreme direct heat.
2. Once the chicken reaches the target temperature, remove it from the grill and let it rest for 10 minutes.
3. Carve the chicken and serve it with a generous side of the remaining Alabama White Sauce for dunking.

Tips

The secret to the perfect Alabama White Sauce chicken lies in temperature control and timing. Because the sauce is mayonnaise-based, it can separate or become oily if exposed to high heat for too long. This is why we recommend applying a light layer only at the very end of the cooking process, or better yet, dunking the chicken into the sauce immediately after taking it off the grill. The residual heat from the bird will warm the sauce and help it cling to the skin without breaking the emulsion.

Furthermore, do not skip the resting period. Resting the meat allows the juices to redistribute throughout the bird, ensuring that every bite is tender. If you prefer a more intense flavor profile, you can actually marinate the chicken in half of the white sauce for 4 hours before grilling, but discard that marinade and use a fresh batch for serving. Always use a digital meat thermometer to ensure safety without overcooking; white meat dries out quickly past 165°F.

Variations

While the classic recipe is a crowd-pleaser, the beauty of BBQ lies in customization. You can easily tweak the profile of the white sauce to match your personal palate or dietary preferences. The Arteflame’s versatility also allows you to swap out the protein while keeping the same flavor profile. Here are a few ways to mix things up:

• Spicy Kick: Double the cayenne pepper and add a tablespoon of your favorite hot sauce to the mixture for a fiery version.
• Sweet & Tangy: Add a tablespoon of honey or brown sugar to the sauce to counterbalance the acidity of the vinegar.
• Wing Night: Instead of a whole chicken, use this method for chicken wings. Sear them hard and toss them in the sauce immediately after cooking.
• Herbed White Sauce: Mix in fresh chopped dill or chives for a fresher, ranch-style twist that pairs great with vegetables.
• Smoked Thighs: Use bone-in, skin-on chicken thighs exclusively for a richer, more forgiving cut of meat that handles high heat well.

Best pairings

Alabama White Sauce Chicken is a rich and savory dish, so it pairs best with sides that offer texture and acidity to balance the creaminess of the mayo. Since you are already firing up the Arteflame, you should take advantage of the flat cooktop to prepare your sides alongside the main course. The communal nature of the grill makes it easy to cook everything at once.

• Grilled Corn on the Cob: Roast corn directly on the flat top until charred, then slather with butter and chili powder.
• Vinegar-based Coleslaw: A crisp, acidic slaw cuts through the richness of the white sauce perfectly.
• Grilled Pickles: Yes, you can grill pickles on the Arteflame! The sear adds a smoky depth to the brine.
• Cornbread: A classic Southern staple that soaks up any extra sauce on the plate.
• Charred Green Beans: Toss green beans with garlic and oil and flash-fry them on the flat top for a crunchy, healthy side.

Conclusion

Mastering Alabama White Sauce BBQ Chicken on the Arteflame grill is a rewarding experience that brings a taste of the deep South to your backyard. The combination of the hot sear from the grill grates and the consistent roasting capability of the flat top ensures that your chicken is cooked to perfection—crispy skin on the outside and juicy meat on the inside. The sauce itself provides a tangy, zesty departure from the norm, offering a flavor profile that is both unique and universally loved.

Cooking on the Arteflame is about more than just the food; it is about the process and the people you share it with. This recipe is designed to be shared, with the grill serving as the centerpiece of the gathering. So, gather your friends, whisk up that sauce, and get ready to enjoy one of the most delicious chicken dishes you will ever taste.