Best 9 Alabama Chicken Recipes

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Steps:

• For the BBQ Sauce:
• Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.
• For the chicken:
• Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
• Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.

ALABAMA BBQ CHICKEN AND WHITE SAUCE (GRILLED)

Steps:

• For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
• For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
• Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
• Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken.
• Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer.
• Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce.
• Carve and serve, passing remaining sauce at table.

GRILLED CHICKEN PIZZA WITH ALABAMA WHITE SAUCE

Steps:

• Mix together all the ingredients for the sauce until well combined; set aside.
• Preheat grill to 400 degrees F.
• Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over.
• Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
• Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
• Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

VINEGAR CHICKEN WITH ALABAMA WHITE SAUCE

Steps:

• Make the vinegar chicken:
• In a blender, combine the vinegar, 1 cup of the oil, salt, cayenne, chipotle pepper sauce, smoked paprika, black pepper, and garlic and blend until smooth. (Alternatively, you can use an immersion blender to blend the marinade.) Pour the marinade into a gallon-size plastic bag and toss in the chicken pieces. Marinate the chicken in the fridge for 12 hours.
• Preheat the oven to 425°F.
• Remove the chicken pieces from the marinade and pat them dry with paper towels.
• Pour 1/4 inch of oil into a large ovenproof skillet and heat over medium-high heat. Once the oil is hot, arrange the chicken in the skillet, skin side down. The chicken should fit snugly in one layer. Loosely place a square of parchment on top of the chicken and weight the chicken down with a medium ovenproof skillet or heavy pot. Allow the chicken to cook under the weight of the skillet undisturbed for 20 minutes.
• Take the skillet off the heat and carefully (it will be hot!) remove the top skillet (or heavy pot, if using). Flip the chicken, transfer the skillet to the oven, and roast until thethickest part of the thigh registers 165°F, 25 to 30 minutes.
• Make the Alabama white sauce:
• In a glass measuring cup, whisk together the mayonnaise, vinegar, and pepper. The white sauce should be thin and runny. Cover and refrigerate until ready to use. You can keep any leftover sauce in the fridge for one week.
• Let the roasted chicken rest for 5 minutes. Arrange it on a platter. Spoon the sauce over the chicken and serve.

CHICKEN WITH ALABAMA WHITE BBQ SAUCE & FRIED SAGE

Steps:

• 1. Preheat oven 350 degrees. Line a baking sheet with foil. Lay out the chicken thighs in a single layer. Season with salt.
• 2. Mix the ingredients for the Alabama white BBQ sauce together until smooth. Brush both sides of chicken with sauce.
• 3. Bake the chicken for 25 to 30 minutes until done brushing with sauce. Can grill chicken also.
• 4. While chicken is baking. Place the oil in a saucepan and get it hot. Place the sage leaves in the hot oil swirl and immediately remove with slotted spoon to paper towel to drain. If the oil is hot they won't take long to cook and they can be easily burned.
• 5. Garnish the cooked chicken with the fried sage and serve.

ALABAMA CHICKEN

Steps:

• In a large skillet saute the green pepper, celery and onion in butter until soft.
• Boil noodles in chicken broth that chicken was cooked in; drain.
• Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
• Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
• Place mixture in a 13x9 greased baking dish and top with crushed crackers.
• Bake at 300 degrees 45 minutes to 1 hour.
• Can be prepared a day in advance and refrigerated; covered.
• If making in advance add the cracker topping just before baking.

ALABAMA CHICKEN CASSEROLE

Steps:

• 1. Mix all ingredients except noodles in a large bowl.
• 2. Transfer to a greased 13x9 baking pan.
• 3. Cover and refrigerate overnight.
• 4. Uncover and bake at 350 for 1 hour, or until hot and bubbly. Top with nooldes; return to oven for 5 minutes.

ALABAMA CHICKEN SANDWICH

Steps:

• 1. For the sauce: mix all ingredients together.
• 2. For the sandwiches: Mix the shredded cooked chicken with the Alabama white sauce. Place on buns and top with pickles