Alabama-Style Chicken Sandwiches with White Sauce
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 or quartered
8 white hamburger buns
Dill pickle chips, for serving
In a bowl, whisk together mayonnaise, horseradish, vinegar, sugar, 3 tsp. salt, 1 1/2 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.
Prepare your grill using apple wood chunks or chips. Season chicken with the rub mixture, and place it, skin side up, on grill grate. Maintaining a temperature of 225-250 F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature), cook, turning once and basting chicken with sauce every 20 minutes, until a thermometer inserted in the thigh (not touching the bone) reads 175 F, about 1 1/2 hours. Remove chicken from grill; let rest, covered loosely with foil, for 10 minutes.
Shred the chicken meat with forks and discard bones and skin. Divide chicken among buns and top with remaining sauce and pickle chips.
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 or quartered
8 white hamburger buns
Dill pickle chips, for serving
In a bowl, whisk together mayonnaise, horseradish, vinegar, sugar, 3 tsp. salt, 1 1/2 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.
Prepare your grill using apple wood chunks or chips. Season chicken with the rub mixture, and place it, skin side up, on grill grate. Maintaining a temperature of 225-250 F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature), cook, turning once and basting chicken with sauce every 20 minutes, until a thermometer inserted in the thigh (not touching the bone) reads 175 F, about 1 1/2 hours. Remove chicken from grill; let rest, covered loosely with foil, for 10 minutes.
Shred the chicken meat with forks and discard bones and skin. Divide chicken among buns and top with remaining sauce and pickle chips.
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