Smoky Roast Chicken with Voodoo White BBQ Sauce
- Details
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
Ingredients
For the Sauce
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 2 tablespoons prepared horseradish
- 2 tablespoons Voodoo
For the Chicken
- 2 tablespoons Smoky BBQ Rub
- 2 tablespoons Bay Leaf & Black Pepper Meyer Lemon Paste
- 2 tablespoons avocado oil
- 1 whole roasting chicken, 4-5 pounds, spatchcocked
Instructions
For the Sauce
- 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
- Preheat the oven to 400 degrees.
- Line a large sheet pan with foil and a wire grid rack, spray with oil.
- In a small bowl, combine the Smoky BBQ Rub, lemon paste and oil, stir to combine into a paste.
- Lay the chicken on the grid rack and spread the spice paste under the skin and all over the bird.
- 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.
Notes
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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