Big Bob Gibson Bar-B-Q Chicken with Alabama White Sauce
- Yields: 4–8 Servings
- Cook time: 2 h
- Prep time: 15 minutes
- 2 whole chickens, butterflied
- 1 tablespoon salt
- ½ cup oil (e.g., vegetable oil, olive oil)
- 2 teaspoons cracked black pepper
- 2½ cups mayonnaise
- 1½ cups distilled white vinegar
- 2 teaspoons fresh lemon juice
- 2 tablespoons coarsely ground black pepper
- 2 teaspoons sugar
- 2 teaspoons salt
Build a charcoal fire for indirect grilling by situating the coals on only one side of the grill, leaving the other void. Preheat the grill to 300°F.
Liberally season both sides of each chicken with salt. Put the butterflied chickens, skin side up, over indirect heat and cook until the skin on the chicken is golden brown, about 1 hour.
Once the skin has browned, flip the chickens to cook them skin side down, basting both sides with the oil. Sprinkle the cavity of each chicken evenly with black pepper and cook the chicken until the internal temperature of the thickest part of the thigh reaches 180°F, about 1 hour.
To make the Alabama White Sauce, combine the mayonnaise, vinegar, lemon juice, pepper, sugar, and salt in a large bowl.
Once cooked through, remove each chicken from the grill and submerge it into the bowl of white sauce. Remove the chicken from the sauce, and cut in half between the breasts, and then quarter the chickens by cutting between each breast and thigh.
Serve with the remaining white sauce on the side.
- Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Que on behalf of Kingsford Charcoal