Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

White Alabama chicken 

  • Prep Time
    10mins
  • Cook Time
    40-50mins
  • Total Time
    1 hour

A chicken thigh recipe ideal for the BBQ or pan griddled on the hob.

Serves: 3-4ppl

  • 270g mayonnaise

  • 185g cider vinegar

  • 25g lemon juice

  • 1/2 tsp smoked paprika

  • 1/2 tsp chipotle chilli flakes

  • 1 tsp Dijon mustard

  • 1 1/2 tbsp cracked black pepper

  • 1/2 tbsp salt

  • 8 Herb fed oyster cut chicken thighs 

  • Mix all the sauce ingredients together (apart from the chicken) in a bowl, and put a small amount aside for serving.

  • Salt the chicken lightly and let sit whilst setting your bbq up for indirect cooking to around 180 degrees Celsius.

  • Grill your chicken over the direct heat on the bbq to give it a bit of colour, once you’ve got colour on both sides, move to the indirect side, place the lid on to create an oven effect and allow to cook for approx 20-30 mins.

  • Check the internal temperature of the chicken with an instant read thermometer for a temperature of around 75 degrees Celsius.

  • Dunk the chicken in the white Alabama sauce and put back on the bbq (indirect), leave for 5 minutes and dunk again.

  • Remove from the bbq, and plate up, using the sauce you set aside to serve with the chicken.

If cooking indoors - pan griddle for colour then finish in the oven at 180c. 

smokin dan logoRecipe courtesy of @smokin_dans

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