In northern Alabama, they have a “BBQ” sauce that is truly unique: Alabama White. Instead of being mustard, tomato or vinegar based, this sauce is Mayo based. I was born in Alabama, and it is not hard to see why this sauce evolved. Most Alabamians, and most Southerners for that matter, fiercely love mayonnaise and put it in everything from salads to deviled eggs, casseroles and even cakes. This sauce is traditionally served on smoked chicken and sometimes smoked pulled pork. I developed a delicious smokey dry rub so I could achieve the same flavors without a smoker. Alabama White Sauce is also delicious as a salad dressing or a dip for fresh crudite. I like to garnish my chicken with green onions and lime wedges for an extra zing of acid and bite from the onions.

While I have a recipe for my own favorite homemade mayo, for this recipe I used a new mayo that is from Primal Kitchen Foods. It’s the first truly healthy mayo on the market, and I have to say, it tastes exactly like homemade. And that’s because the ingredients read just like a recipe. It uses healthy avocado oil, lemon juice, egg yolks, and salt, and the taste is just incredibly fresh, like no other mayo out there. I wouldn’t tell you so if it weren’t true. I hope you enjoy this Alabama White BBQ Chicken as much as me and my husband do!


For the Roasted Chicken:

6 Chicken Leg Quarters, Bone In and Skin On

3 tablespoons of Katy’s House Rub
1 tablespoon of Smoked Paprika
⅓ cup of Avocado Oil

For the Sauce:

2 cups of Primal Kitchen Mayo
⅓ cup of organic apple juice
⅓ cup of organic apple cider vinegar
2 teaspoons of freshly ground black pepper
2 teaspoons of prepared horseradish
½ teaspoon of ground cayenne
1 teaspoon of fine grain sea salt
1 tablespoon of spicy brown or creole mustard

2 teaspoons of granulated garlic

1 tablespoon of fresh lemon juice

1 tablespoon of raw, organic honey (local if possible)

For the Chicken:

  1. Pre-heat the oven to 375 F while you prepare the chicken. Mix together the 3 tablespoons of house rub plus the extra tablespoon of smoked paprika, and thoroughly coat the chicken leg quarters in a thick layer of the spice rub – use ALL of the spice mixture.
  2. Spread the chicken quarters out in a single layer on a rimmed baking sheet, skin side up. Using a silicone basting brush, dab the oil on the tops of the chicken so it is evenly coated. Make sure not to “brush” the oil on, but use a dabbing motion instead so that the brush doesn’t remove the thick layer of spice rub.
  3. Roast the chicken in the oven for an hour until a meat thermometer reads 165 F. During the last 10-15 minutes you may need to tent the chicken with aluminum foil to prevent the skin from burning. While the chicken is roasting, mix together the sauce.

For the Sauce:

  1. Whisk together all the ingredients in a bowl, and let the sauce chill in the fridge while the chicken roasts. The longer this sauce sits in the fridge, the better it gets, so if you can make this sauce in the morning or the day before if you wish.

To serve: Drizzle some of the sauce over the chicken, but serve extra sauce on the side for dipping, along with lime wedges and freshly sliced green onions, if you desire. The limes and green onions aren’t traditional, but they are my special touch! Enjoy!

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