The Alabama Chicken

Big Bob Gibson started a restaurant in Alabama, hence the name’ Alabama Chicken’. He dipped chicken into white barbecue sauce. When he started, people were more used to sour food. In those days, there were no refrigerators, so food generally had a more sour taste than it does today. Big Bob Gibson never changed his recipe in all these years, what makes his sauce more sour than every other white sauce. Big Bob Gibson’s’ recipe became very popular, and he had to move to larger restaurants several times!

Curious about the Alabama Chicken? You don’t even have to go to Alabama for it, just make it yourself!

Start the preparation of the AllBrine in time. Boil some water, dissolve the AllBrine in it and let it cool down to refrigerator temperature (1-7 °C). Place the (half) chickens in the AllBrine and let it brine in the fridge. Meanwhile, heat up the barbecue to a stable temperature of 100 to 120 °C. Add smoking wood and barbecue the chicken in a closed barbecue to a core temperature of 74 °C. A digital (core) thermometer is the most important tool to make sure you have the right temperature! Let the chicken rest for a while, and in the meantime fire up the barbecue to grill the chicken until it has a nice color and a crispy crust.

Try this legendary Alabama Chicken yourself and treat yourself and your guests to the tasteful combination of the Alabama White Sauce and tender chicken. Don’t be too frugal and use a generous amount of fresh Alabama White Sauce on the chicken. This sauce gives a delicious, refreshing taste to the dish.

The Alabama Chicken, a dish steeped in history, has become a much-loved recipe. Enjoy this refreshing and tender Alabama Chicken yourself!