About this Recipe
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 spatchcocked roast chicken, seasoned with Smoky BBQ Rub and Preserved 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.
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 F. 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.
Ingredients
For the Sauce
For the Chicken
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