Smoked Chicken Thighs with Alabama White Sauce
Bone-in, skin-on chicken thighs smoked on a pellet grill until the skin is tight and the meat pulls clean from the bone. Served with a cold, peppery Alabama white sauce. Works in the oven if the grill is off.
4 servings
By
Yield: 4-6 servings
Prep:
Cook:
Total:
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 to 3 1/2 pounds)
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon avocado oil or melted butter
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon coarse black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1 tablespoon water, as needed to thin
Instructions
- Pat thighs dry. Mix 2 tablespoons kosher salt, 2 teaspoons black pepper, paprika, 1 teaspoon garlic powder, onion powder, and optional cayenne. Rub oil or melted butter over the thighs, then coat with the rub. Rest 15 minutes at room temperature while the grill heats.
- Heat a pellet grill to 275 F with a fruit or hickory blend. Place thighs skin-side up. Smoke until the internal temperature hits 165 F and the skin looks tight and mahogany, 55 to 75 minutes. For crisper skin, raise the grill to 375 F for the last 8 to 12 minutes.
- Oven method: Heat oven to 400 F. Set thighs on a wire rack over a sheet pan. Roast 35 to 45 minutes until 175 F in the thickest part and skin is browned.
- Make the sauce while the chicken cooks: Whisk mayonnaise, vinegar, Dijon, horseradish, Worcestershire, 1 teaspoon coarse pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and a pinch of cayenne. Thin with a splash of water if needed. Chill until serving.
- Rest chicken 8 minutes. Serve with the cold white sauce on the side or lightly brushed on. Good with grilled corn, slaw, or roasted potatoes.