If you’re craving a juicy smoked chicken recipe that’s got crispy skin, big-time flavor, and a tangy twist, you’ve got to try these Smoked Chicken Halves with Alabama White Sauce. This recipe delivers old-school BBQ vibes with a bright, zesty finish that sets it apart. We’re talking about split chicken halves seasoned to perfection and kissed by hickory smoke—then dunked in a creamy, peppery white sauce that seals the deal.

This cook is simple, but it’s got all the elements that make a backyard barbecue special: fire, flavor, and a little Southern flair. And with my Chicken Rub and Everyday Rub on hand, you’ll have everything you need to make this a standout dish—whether it’s for Sunday dinner or your next neighborhood cookout.

Smoked Chicken Halves with Alabama White Sauce | Heath Riles BBQ

It’s all about contrast and balance. You get rich, smoky chicken with crispy, seasoned skin, paired with a bright, tangy Alabama White Sauce that cuts right through the richness. The savory rubs lay down a deep flavor foundation, while the creamy sauce brings the zip. The result? Juicy, flavorful chicken with just the right snap in the skin and a bold, peppery finish that keeps you coming back for more.

The Ingredients

Here’s what you’ll need to pull this cook together. It’s a short list, but the flavor payoff is huge.

Main Ingredients

1 Whole Chicken (about 6 lbs) – Split into two halves by removing the backbone (spatchcock style).
Heath Riles BBQ Chicken Rub – Adds savory, balanced flavor that builds an incredible bark on the grill.

Alabama White Sauce Ingredients

2 ½ cups Blue Plate Mayonnaise
¾ cup Apple Cider Vinegar
1 tbsp Sugar
2 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Horseradish
2 tbsp Black Pepper
Juice of 1 Lemon
Heath Riles BBQ Everyday Rub, to taste.
- Optional: Swap in Garlic Jalapeño Rub or blend in fresh jalapeño for added heat.

The Grill Setup

Here’s what I used to get that classic smoky flavor with reliable heat:

Grill: Weber 22” Kettle Grill
Fuel: Royal Oak Super Size Briquettes with built-in hickory pellets
Cooking Method: Two-zone fire setup (direct and indirect heat zones)
Target Temp: Stabilize the grill at 350°F

Step-by-Step: How to Make Smoked Chicken Halves with Alabama White Sauce

1. Break Down and Season

Start with a whole chicken and remove the backbone using kitchen shears or a sharp knife. Split it into two equal halves and trim any excess fat. Season both halves generously with Heath Riles BBQ Chicken Rub, making sure to get under the skin where you can. Place the seasoned chicken in the fridge while you prep your grill and sauce.

2. Mix the Alabama White Sauce

In a large bowl, combine mayo, apple cider vinegar, lemon juice, horseradish, sugar, garlic powder, onion powder, pepper, and a healthy shake of Heath Riles BBQ Everyday Rub. Whisk until smooth. The sauce should be creamy, tangy, and peppery with a subtle kick. Chill until ready to use—it gets better as it rests.

3. Fire Up the Grill

Use Royal Oak Super Size Briquettes to build a two-zone fire in your Weber Kettle. You want one side with coals for searing and one cooler side for roasting. Let the grill stabilize at 350ºF.

4. Smoke Low and Slow

Place the chicken halves skin-side up on the indirect side of the grill. Close the lid and let them cook for about 1 hour, maintaining a steady temperature. This part of the cook sets the color and allows the rub to form a beautiful crust.

5. Rotate and Char

After the first hour, rotate the chicken halves and move them closer to the coals to build flavor and crisp up the skin. Keep an eye on flare-ups—use tongs to move the chicken as needed to avoid burning.

6. Finish Cooking

Keep cooking for a total of around 2 hours and 15 minutes, or until the internal temperature reaches 165ºF in the breast and 175–180ºF in the thigh. I used my Thermoworks Thermapen ONE to be sure.

7. Dunk and Serve

Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Then dunk each half directly into the Alabama White Sauce or brush it on generously while the chicken is still warm. Slice and serve immediately for the best texture and flavor.

The Final Result

This smoked chicken is everything you want—crispy, juicy, smoky, and bold. The Alabama White Sauce adds a creamy tang that cuts through the richness of the meat, with a peppery kick that keeps you coming back for more. It’s comfort food with attitude and a solid Southern backbone.

Perfect Pairings

This smoked chicken has plenty of bold, smoky flavor and creamy tang from the Alabama White Sauce, so it pairs best with classic Southern sides that complement without overpowering. Here are a few of our go-to recipes to round out the meal:

Pit Style Baked Beans – Slow-smoked and packed with savory-sweet depth, these beans bring a hearty, smoky bite that stands up beautifully next to the chicken.
Heath's Potato Salad – This east, traditional potato salad is creamy, tangy, and the perfect cooling contrast to the peppery zip of the Alabama White Sauce.
Smoke Peach Cobbler – Sweet, smoky, and straight out of the cast iron, this cobble finishes the meal with a nostalgic Southern twist and a kiss of wood-fired flavor.

These sides make it a complete backyard feast—just add sweet tea or your favorite cold drink.

Storing & Reheating Leftovers

If you’ve got leftovers, store them in an airtight container or wrap in foil. They’ll keep in the fridge for up to 3 days.

To reheat, warm in a 300ºF oven or on the grill wrapped in foil until heated through. Dunk in fresh Alabama White Sauce before serving to bring it back to life.