Smoked Chicken Halves with Sweet Potato Fries and Alabama White Sauce
Difficulty: Easy
Ingredients
- 1 whole chicken, halved
- 2 lbs sweet potato fries (store-bought)
- Cooking oil
- Salt and pepper
Alabama White Sauce
- 2 cups mayonnaise
- 1 tablespoon horseradish
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon cayenne pepper
- 2 teaspoons black pepper
- Juice of 1 lemon
- Salt to taste
Instructions
- Preheat your smoker to 300 degrees Fahrenheit. It is important to give the smoker enough time to heat up to the desired temperature before you begin cooking your chicken. This will ensure that the chicken cooks evenly and retains its moisture.
- Prepare the chicken by halving it and removing any giblets or excess fat. Pat the chicken halves dry with paper towels. Then, slather the chicken with cooking oil to help keep it moist during smoking. Be sure to cover the entire surface of the chicken with oil. Finally, season the chicken halves generously with salt and pepper. You can also add any other seasonings that you prefer at this point, such as garlic powder or paprika.
- Once the smoker has reached the desired temperature, place the chicken halves inside, skin-side up. Be sure to leave enough space between the chicken halves so that the smoke can circulate around them. Close the smoker and let the chicken smoke for about 1.5 to 2 hours or until the internal temperature of the meat reaches 130 degrees Fahrenheit. It is important to maintain the temperature of the smoker throughout the cooking process to ensure even cooking.
- While the chicken is smoking, prepare the Alabama white sauce. In a medium-sized bowl, whisk together the mayonnaise, horseradish, apple cider vinegar, water, cayenne pepper, black pepper, lemon juice, and salt until well combined. Taste and adjust seasoning as needed. The sauce can be made ahead of time and stored in the refrigerator until ready to use.
- Once the chicken has reached 130 degrees Fahrenheit, it is time to flip the chicken halves over. This will help ensure that the chicken cooks evenly on both sides. Use a pair of tongs to carefully flip the chicken halves over. Then, continue smoking until the internal temperature reaches 155 degrees Fahrenheit. It is important to use a meat thermometer to check the temperature of the chicken to ensure that it is fully cooked.
- Once the chicken has reached 155 degrees Fahrenheit, remove it from the smoker and immediately dip each half into the Alabama white sauce, making sure to coat both sides evenly. The sauce will help to add flavor and moisture to the chicken. You can also reserve some of the sauce for dipping later.
- Allow the chicken to rest for about 10 to 15 minutes before cutting it into pieces. This will help the juices to redistribute throughout the meat and make the chicken more tender and flavorful. Cover the chicken with aluminum foil to keep it warm while it rests.
- While the chicken is resting, heat up oil in a Dutch oven to 350 degrees Fahrenheit. You can use any type of oil that has a high smoke point, such as canola oil or vegetable oil.
- Fry the sweet potato fries in the hot oil for about 10 minutes or until they are crispy and golden brown. You may need to fry the fries in batches to avoid overcrowding the Dutch oven. Be sure to use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Once the sweet potato fries are done, remove them from the oil and place them in a large bowl. Season the fries with salt and pepper, tossing to coat them evenly. You can also add any other seasonings that you prefer at this point, such as garlic powder or cumin.
- To serve, arrange the chicken pieces on a platter and place the sweet potato fries alongside. Serve the Alabama white sauce on the side for dipping. You can also garnish the platter with some fresh herbs or lemon wedges for added flavor and presentation.
