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If you are looking for a great way to cook chicken on your Big Green Egg, look no further. This recipe for Alabama White Sauce Chicken on the Big Green Egg is so good you may never cook chicken any other way. We are taking advantage of the Big Green Egg EGGspander system to cook “raised direct.” By lifting the chicken high into the dome, we allow the fat to render and drip onto the open coals, creating a flavor and texture that is a total game changer.

This technique ensures a crispy skin while keeping the meat incredibly juicy, but the real star is the finish. For this cook, I am using Lane’s BBQ Sorta White Sauce for that perfect balance of tang and heat, but don’t worry if you don’t have a bottle on hand; I have included a simple DIY option so you can whip up your own version at home. Now sit back, grab an ice cold PBR, and enjoy this post for Alabama White Sauce Chicken!

Step 1: The Prep — Splitting the Chicken for Even Cooking
Step 2: The Brine — Buttermilk, Pickle Juice, and Rub
Step 3: The Dry — Prepping for Maximum Skin Crisp
Step 4: The Seasoning — Building the Flavor Crust
Step 5: The Setup — Raised Direct on the Big Green Egg
Step 6: The Cook — Skin Side Up for the Win
Step 7: The Finish — Saucing the Bird
Step 8: Setting the Sauce — The Final Touch
The Finish — Rest, Slice, and Serve
Alabama White Sauce Chicken on the Big Green Egg Recipe

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Step 1: The Prep — Splitting the Chicken for Even Cooking

Before we get to the brine, we need to prepare the bird. For this recipe, we are not cooking the chicken whole or in small pieces; instead, we are going to split the chicken into halves.

The How

To do this properly, you will need a sharp pair of kitchen shears or a heavy chef’s knife.

Remove the Backbone: Place the chicken breast-side down on a cutting board. Cut along both sides of the backbone from the tail to the neck to remove it entirely.
The Split: Flip the chicken over so the breasts are facing up. Press down firmly on the breastbone to crack it so the bird lays flat. Finally, cut straight down the center of the breastbone to create two equal halves.

The Why

Splitting the chicken is one of the most effective ways to ensure a perfect result on the Big Green Egg.

Even Cooking: A whole chicken is bulky, and often the legs will overcook before the breasts are safe to eat. By splitting it, you create a flatter surface area that allows the heat to reach the dark and white meat more uniformly.
Surface Exposure: Halving the bird exposes more of the skin and the interior of the cavity to the heat and smoke. This means more of that “Sorta White Sauce” can coat every nook and cranny later, and you get more of that delicious, crispy skin in every bite.

Big Green Egg Smoked Chicken with White Sauce

Step 2: The Brine — Buttermilk, Pickle Juice, and Rub

Once your chicken is split, it is time to build a flavor foundation that guarantees juiciness. A brine is essential for chicken, especially when cooking over live fire, as it acts as an insurance policy against dry meat.

The Process

The Container: Place your chicken halves into a large container with a secure lid. Make sure the container is deep enough for the chicken to be fully submerged.
The Mix: In a separate large bowl, whisk together 3 cups of buttermilk, 1 cup of pickle juice, and 2 tablespoons of your favorite BBQ rub.
The Soak: Pour the mixture over the chicken, ensuring the brine reaches every part of the bird. Secure the lid and place it in the refrigerator.

Why This Works

This isn’t your average saltwater brine.

The Buttermilk: The lactic acid in buttermilk is a gentle tenderizer. Unlike harsh vinegars that can make chicken rubbery, buttermilk breaks down the proteins slowly, resulting in a melt-in-your-mouth texture.
The Pickle Juice: This adds the necessary salt for the brine while providing a punch of acidity and dill flavor that pairs perfectly with the white sauce later.
The Rub: Adding the BBQ rub directly into the liquid starts the seasoning process from the inside out, rather than just sitting on the surface of the skin.

For the best results, let the chicken soak for at least 4 hours, though leaving it overnight will yield the most flavorful and tender results.

Step 3: The Dry — Prepping for Maximum Skin Crisp

After the chicken has had its overnight soak in that buttermilk and pickle juice brine, it is time to get it ready for the heat. This step is often overlooked, but it is the secret to achieving that perfect, bite-through skin we all want.

The Process

The Removal: Take the chicken halves out of the brine, letting any excess liquid drip off.
The Pat Down: Use paper towels to thoroughly pat the chicken dry. You want to remove as much moisture from the surface of the skin as possible.
The Wire Rack: Place the chicken halves on a wire rack set inside a rimmed baking sheet.

Why This Matters

When you cook chicken “raised direct” on the Big Green Egg, moisture is the enemy of crispy skin. If the skin is wet when it hits the grill, the heat has to spend the first part of the cook evaporating that water instead of rendering the fat and crisping the skin.

By placing the chicken on a wire rack, you allow air to circulate around the entire bird. If you have the time, you can even put the rack back into the fridge for an hour or two uncovered. This “air drying” process tightens the skin and ensures that when the fat hits the hot coals, it fries the skin to a golden brown rather than steaming it.

Step 4: The Seasoning — Building the Flavor Crust

Now that the skin is dry and prepped, it is time to layer on the flavor. While the brine has done the work of seasoning the meat from the inside, the rub is what creates that beautiful, colorful bark on the exterior.

The Process

Generously apply Lane’s BBQ Spellbound to both sides of the chicken halves. Make sure to get under the wings and into every fold of the bird. I like to start with the bone side first and finish with the skin side up so that the presentation side stays pristine while the rub sets.

Why Lane’s Spellbound?

I am a huge fan of Spellbound for poultry because it strikes a perfect balance. It has a hint of sweetness that caramelizes beautifully over live fire, but it also carries enough savory notes to stand up to the tangy Alabama white sauce we will add at the finish.

Alternative Rubs

If you don’t have a bottle of Lane’s in your pantry yet, don’t sweat it. You are looking for a rub that has a “sweet heat” profile.

Honey-Based Rubs: Anything with honey powder will help you get that deep mahogany color.
Classic Salt, Pepper, Garlic (SPG): If you prefer to let the chicken and the white sauce do the heavy lifting, a simple SPG blend with a little paprika for color works wonders.
Lemon Pepper: For a brighter, more citrus-forward profile that cuts through the richness of the buttermilk brine.

Let the seasoned chicken sit on the wire rack for about 15 to 20 minutes at room temperature. This allows the rub to “sweat” and adhere to the skin, which prevents it from falling off when you move the bird to the Big Green Egg.

Step 5: The Setup — Raised Direct on the Big Green Egg

With the chicken seasoned and ready, it is time to fire up the grill. For this cook, we are using the raised direct method. This is the “sweet spot” of chicken grilling because it offers the flavor of cooking over open coals without the risk of burning the skin.

The EGGspander Configuration

The Base and Top: Insert your EGGspander base and add the top rack. By using the top tier of the EGGspander, you are moving the meat further away from the fire and higher into the dome.
The Why: This height allows the heat to radiate off the ceramic lid, cooking the top of the chicken while the fat drips down onto the hot coals. When that fat hits the charcoal, it creates a puff of “flavor smoke” that seasons the meat in a way indirect cooking simply cannot.

Wood Choice and Temp

The Wood: Add a handful of wood chips to your lit lump charcoal. For this specific cook, I am using Smoke Your Bourbon chips. These chips are made from actual bourbon barrels and provide a rich, oaky aroma with a hint of vanilla that pairs perfectly with the tangy white sauce.
The Temperature: Close the lid and stabilize your Big Green Egg at 325°F. This mid-range temperature is hot enough to render the fat and crisp the skin but gentle enough to cook the chicken through without drying out the breast meat.

Wait for the smoke to turn thin and blue before placing your chicken halves on the top grate, skin-side up.

Step 6: The Cook — Skin Side Up for the Win

Now that the smoke is running clean and the temperature is holding steady, it is time to get the bird on the grill.

The Placement

Place the chicken halves on the top rack of the EGGspander, making sure they are skin side up. By keeping the skin side facing the dome, you allow the radiant heat from the ceramic lid to crisp the exterior while the bone side protects the delicate meat from the direct heat of the coals below.

The Timeline

Close the dome and let the Big Green Egg work its magic. On average, this will take about one hour, but remember that we cook to temperature, not just to time.

Target Temperature

You are looking for an internal temperature of 165°F when measured in the thickest part of the breast.

Pro Tip: Use a reliable instant-read thermometer to check the temperature around the 45-minute mark. Since every chicken varies in size and every fire breathes a little differently, catching it right at 165°F is the key to that legendary juiciness.

Step 7: The Finish — Saucing the Bird

When the internal temperature hits 165°F and the skin has transformed into a beautiful, mahogany-gold crust, it is time to pull the chicken. This is the moment where all that “raised direct” cooking pays off with incredible color and rendered fat.

The Saucing Technique

Remove the chicken halves from the Big Green Egg and place them in a large bowl or on a clean rimmed baking sheet. While the meat is still piping hot, generously coat the halves with Lane’s BBQ Sorta White Sauce. If you prefer to make your own sauce from scratch, you can also use my Spicy Alabama White Sauce to get that signature tangy flavor right in your own kitchen.

The heat from the chicken will actually help the sauce “set” and thin out slightly, allowing it to penetrate the crispy skin and seep into the meat. In Alabama, it is traditional to almost submerge the chicken in the sauce, but a thorough brushing or tossing works perfectly to ensure every bite is covered.

Why We Sauce at the End

Unlike traditional red BBQ sauces that contain high amounts of sugar and can burn if left on the grill too long, Alabama White Sauce is mayonnaise-based. You don’t want to cook this sauce for a long period; you want it to remain creamy and tangy to provide that signature contrast to the smoky, savory chicken.

Step 8: Setting the Sauce — The Final Touch

Once the chicken is fully coated, there is one last step to ensure that sauce clings to the bird and develops its full flavor profile.

The Setting Process

Take those beautifully glazed chicken halves and place them back onto the top rack of the EGGspander. Close the dome and let the chicken cook for another 10 minutes.

Why This Step is Vital

While Alabama White Sauce is great fresh, giving it a few minutes of heat allows the sauce to “tack up.” The fats in the mayonnaise base will slightly render and melm with the spices in the rub and the natural juices of the chicken. This prevents the sauce from simply sliding off the bird when you go to carve it, ensuring every single slice carries that signature tangy punch.

When you lift the lid after those 10 minutes, the chicken should have a glossy, slightly opaque finish that looks absolutely irresistible.

The Finish — Rest, Slice, and Serve

The aroma coming off your Big Green Egg at this point is going to be incredible, but you have one final hurdle before you can dig in.

The Rest

Once the sauce is set, remove the chicken and let it rest for 10 minutes. Just like with a steak or a pork loin, this rest period is non-negotiable. It allows the muscle fibers to relax and reabsorb the juices. If you cut into it immediately, all that buttermilk brine and natural moisture will end up on the cutting board instead of in your mouth.

Serving Suggestions

This Alabama White Sauce Chicken is a versatile centerpiece that pairs beautifully with classic Southern sides.

The Sides: Serve it alongside some vinegar-based coleslaw, pit-smoked beans, or a charred corn salad to complement the tang of the white sauce.
The Presentation: I like to serve the halves on a large wooden platter with an extra bowl of Lane’s Sorta White Sauce on the side for those who want to double-dip.
The Texture: The “raised direct” method should have given you a skin that is bite-through tender with just the right amount of char from the dripping fat.

This recipe is a masterclass in how the Big Green Egg can transform a simple bird into a gourmet meal. Between the buttermilk soak, the bourbon smoke, and that tangy glaze, you have layers of flavor that will make this a permanent part of your rotation.

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5 from 1 vote