Smoky Roast Chicken with Voodoo White BBQ Sauce

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White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you’ve really got some spell-binding flavor! For this recipe we’ve used the sauce to finish a roast chicken, seasoned with Smoky BBQ Rub and Meyer Lemon Paste. This meal is easy enough to roll out for a weeknight dinner and impressive enough for guests. Served with collard greens and mashed potatoes for a delicious down-home dinner.

Smoky Roast Chicken with Voodoo White BBQ Sauce

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Smoky Roast Chicken with Voodoo White BBQ Sauce


    For the Sauce
  • 1 cup mayonnaise
  • 1/3 cup apple cider vinegar
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Voodoo


    For the Sauce
  1. Combine the ingredients in a wide mouthed pint jar. Stir or shake well to combine. This sauce gets better with time! Make a few hours ahead for maximum flavor.
    For the Chicken
  1. Preheat the oven to 400 degrees.
  2. Line a large sheet pan with foil and a wire grid rack, spray with oil.
  3. In a small bowl, combine the Smoky BBQ Rub, lemon paste and oil, stir to combine into a paste.
  4. Lay the chicken on the grid rack and spread the spice paste under the skin and all over the bird.
  5. Put the pan in the oven and check after 15-20 minutes. If the skin is darkened and crispy, tent with foil to prevent burning. Continue roasting until the thickest part of the breast reaches 165 degrees, 30-40 minutes more.


If you don't have Meyer Lemon Paste on hand, you can substitute the juice of one lemon and 1 1/2 teaspoons of kosher salt.

If you’ve never spatchcocked a chicken, trust me, it is easy and SO worth it to learn this simple technique. (Thank you again J Kenji Lopez) It takes so much of the fuss and guess-work out of cooking a whole chicken and the succulent meat is amazing.

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