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Flavorful Grilled Spatchcock Chicken Recipe with Easy Tangy Alabama White Sauce

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A quick and easy grilled spatchcock chicken recipe featuring a tangy, creamy Alabama white sauce that delivers smoky, juicy, and flavorful results perfect for summer gatherings.

Ingredients

  • Whole Chicken (about 3-4 pounds / 1.4-1.8 kg)
  • Olive Oil (2 tablespoons)
  • Salt (1 teaspoon)
  • Black Pepper (½ teaspoon)
  • Paprika (1 teaspoon)
  • Garlic Powder (1 teaspoon)
  • Onion Powder (1 teaspoon)
  • Mayonnaise (½ cup / 120 ml)
  • Apple Cider Vinegar (¼ cup / 60 ml)
  • Prepared Horseradish (1 tablespoon)
  • Honey (1 tablespoon)
  • Hot Sauce (1 teaspoon, optional)
  • Salt and Black Pepper, to taste

Instructions

  1. Preheat your grill to medium-high heat, around 375°F (190°C). If using charcoal, let the coals burn down to an even heat.
  2. Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along each side of the backbone to remove it completely. Flip the chicken over and press down firmly on the breastbone to flatten it. This should take about 10 minutes.
  3. Pat the chicken dry with paper towels. Rub olive oil all over both sides. Mix salt, pepper, paprika, garlic powder, and onion powder in a small bowl, then sprinkle evenly on the chicken, rubbing it in gently. Set aside while you prepare the sauce.
  4. In a bowl, whisk together mayonnaise, apple cider vinegar, horseradish, honey, hot sauce (if using), salt, and pepper until smooth. Taste and adjust seasoning. This takes about 5 minutes.
  5. Place the chicken skin-side up on the grill grates. Cover and cook for about 25-30 minutes, turning once halfway through to avoid flare-ups and ensure even cooking. Use a meat thermometer to check internal temperature; it should reach 165°F (74°C) in the thickest part of the thigh.
  6. Remove the chicken from the grill and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
  7. Serve the chicken slathered with Alabama white sauce or serve the sauce on the side for dipping. Garnish with fresh parsley or lemon wedges if desired.

Notes

Keep the chicken skin dry before seasoning for crispiness. Use indirect heat on the grill to avoid burning. Rest the chicken after grilling to keep it juicy. The Alabama white sauce tastes better after resting in the fridge for a couple of hours. If flare-ups occur, move the chicken to a cooler spot briefly. Oven baking at 425°F (220°C) for 40-45 minutes is a good alternative if no grill is available.

Nutrition

Keywords: grilled chicken, spatchcock chicken, Alabama white sauce, backyard barbecue, summer recipe, tangy sauce, easy grilled chicken

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