This butterflied chicken is smoked on a bed of fresh herbs in a smoker that is hot enough to create a crispy skin. The dish is finished off with a homemade Alabama white sauce.

Fresh herbs are formed into a nest on the grill, infusing the chicken with a smoky flavor. The chicken also has a rub on it, but consider this as a seasoning to compliment the fresh herbs rather than the main flavor.

A homemade white BBQ sauce is prepared by mixing together mayonnaise and seasonings reminiscent of an Alabama white BBQ sauce. Keeping the sauce warm helps with the overall serving quality of the chicken.

Swipe to see all photos

A cooked golden brown butterflied chicken sitting on a wooden chopping board.

Rest the chicken for 10 minutes before cutting to serve.

The raw butterflied chicken sitting on a bed of fresh herbs on a smoking rack.

The butterflied chicken sits on a bed of fresh herbs to help flavor the smoked chicken.

A chopping board topped with cut smoked chicken topped with a Alabama white sauce.

After the chicken is cut, top it with the homemade Alabama white sauce and garnish with fresh herbs.

Herb-Smoked Chicken Recipe

Malcom Reed

reviews

This chicken is smoked on a bed of herbs in a smoker that is hot enough so it has crispy skin. The dish is finished off with a white sauce.

Print Review

Preparation 20

Cook 1

Ready in 1 20

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodSmoke

Print Review

Ingredients

Homemade Alabama White BBQ Sauce

2 cups mayonnaise
1/4 cup apple cider vinegar
1/2 tablespoon ground black pepper
1/2 tablespoon granulated garlic
1/2 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 lemon juiced

Herb Chicken

4 pounds whole chicken
olive oil cooking spray
1/4 cup Killer Hogs AP Rub or your favorite rub
2 bunches fresh rosemary
2 bunches fresh thyme
2 bunches fresh sage
2 bunches fresh chives

Equipment

paper towels

Directions

Homemade Alabama White BBQ Sauce

Combine the mayonnaise, apple cider vinegar, black pepper, garlic, sugar, salt, cayenne pepper, and lemon in a saucepan. Bring to a simmer. Keep warm while cooking the chicken.

Herb Chicken

Prepare a smoker for indirect cooking over dry heat to 400 degrees F (204 degrees C). For best results, place the coals at least 17 inches (43cm) below the cooking grate.
Rinse the chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side-up and press down until the wishbone separates, allowing the chicken to lay flat on the work surface. Pat the skin dry with paper towels.
Spray the bird with olive oil and season both sides with the rub.
Build a nest out of fresh herbs (rosemary, thyme, sage, and chives) on the cooking grate. Reserve a few for placing directly on the hot coals.
Place the chicken, breast side-up, on the herbs and cook until an internal temperature of 165 degrees F (74 degrees C) in the breast and 175 degrees F (79 degrees C) in the thigh.
Remove the chicken from the smoker and rest for 10 minutes before cutting it into pieces.
Drizzle the chicken with White BBQ Sauce and garnish it with fresh herbs. Serve with additional sauce for dipping.

Nutritional Information

Calories: 1310kcalCarbohydrates: 18gProtein: 44gFat: 118gSaturated Fat: 23gPolyunsaturated Fat: 57gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 210mgSodium: 1452mgPotassium: 661mgFiber: 4gSugar: 3gVitamin A: 1069IUVitamin C: 24mgCalcium: 242mgIron: 9mg