Alabama-Style Chicken Sandwiches with White Sauce

By CheeseDiva

Ingredients

• 2 cups mayonnaise
• 1/2 cup prepared horseradish
• 1/4 cup apple cider vinegar
• 2 tbsp. sugar
• 4 tsp. kosher salt, plus more to taste
• 1 tbsp. ground black pepper, plus more to taste
• 1/2 tsp. cayenne
• 2 1/4 tsp. sweet paprika
• 1 1/2 tsp. garlic powder
• 3/4 tsp. celery seeds
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1 4-lb. chicken, spatchcocked (see Barbecue 101) or quartered
• 8 white hamburger buns Dill pickle chips, for serving

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. In a bowl, whisk together mayonnaise, horseradish, vinegar, sugar, 3 tsp. salt, 1½ tsp. pepper, and cayenne. Place half sauce in another bowl; set one aside for basting and one for serving. Mix remaining salt and pepper with paprika, garlic powder, celery seeds, cumin, and coriander in a bowl; set rub aside.

). Season chicken with the rub mixture, and place it, skin side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting chicken with sauce every 20 minutes, until a thermometer inserted in the thigh (not touching the bone) reads 175°, about 1½ hours. Remove chicken from grill; let rest, covered loosely with foil, for 10 minutes.

Jerusalem Mixed Grill

An exceptional chicken dish. I changed the cooking tech a bit, basically just grilling the chicken. First I rubbed a bit of olive oil on the chicken, then the rub... then grilled it over a fairly low fire. Basted the chicken with some of the sauce after the first flip, then a few flips later, always basting, it was done beautifully. Ate it with more sauce. Really great. I'll use leftovers to make the sandwiches tomorrow. A classic.

A nice mayo based sauce, great for a cold pasta salad with or without chicken. It is almost ceasar like. I'd make it again. Skip the use on the chicken; just buy a precooked one from your grocer and shred it at home.

I'm updating my review. After the leftover shredded chicken sat in the sauce for a couple days in the refrigerator, I decided to make a sandwich with it. The flavor, combined with the dill pickle slices, made for a very, very good cold chicken salad that I would make again.

My mistake, just re-read the recipe and I put the paprika in the sauce, as it was not supposed to be in there, but in the rub. Ooooppppssss. :-) I also did add 4 teaspoons of salt, instead of the 3 called for. I'd still add only 1 and take it from there. Also, I made coleslaw and added them on top of the sandwiches, as well as bought a roasted chicken from the grocery store because I worked today, and get home too late to cook for hours. Overall an excellent dish, which I WILL make again!

Very tasty sauce, though with one reservation. WAY to salty. I'll add at most 1 teaspoon of salt next time I make it, if any. I used smoked paprika because I didn't have any sweet on hand so my sauce turned out quite red, and smokey, neither did I mind. :-) Overall a good recipe, I will make it again with a few adjustments.

Yup, good, but I had high expectations. wouldn't make again

Surprisingly good! I'm not a big mayonaise person, but this sandwich had me wanting to make it again (which I did a month later). Highly recommend!