These slow-grilled chicken thighs are bursting with flavor, thanks to a creamy Alabama white sauce that’s tangy and delicious. Perfect for a sunny day cookout!
Grilling them slowly makes the chicken super juicy. I like to serve it with some fresh veggies or a simple salad. It’s an easy win for any gathering! 🍗✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for grilling because they’re juicy and flavorful. If you want to use boneless thighs, reduce cooking time slightly since they cook faster.
Olive Oil: I love olive oil for marinating, but you can swap it for vegetable oil or canola oil if that’s what you have. They work just as well!
Smoked Paprika: This adds a wonderful smokiness. If you don’t have smoked paprika, regular paprika is fine, but consider adding a drop of liquid smoke to mimic that flavor.
Cayenne Pepper: It’s optional if you prefer less heat. If you’re looking for something milder, feel free to leave it out or replace it with a pinch of sweet paprika.
Mayonnaise: The base for the Alabama white sauce is mayonnaise, but Greek yogurt or sour cream can be used for a lighter option.
Apple Cider Vinegar: This adds a nice tang to the sauce. If you don’t have it, white vinegar will work, but the flavor will be less fruity.
How Do You Get the Chicken Skin Really Crispy?
Getting that crisp chicken skin can make all the difference! Here’s how to achieve that perfect texture:
- Start by cooking the chicken skin-side up on the cooler side of the grill. This prevents burning while the inside cooks through.
- After 30 minutes, flipping the chicken to skin-side down on the hotter side allows the skin to crisp up nicely.
- Make sure your grill is set to the right temperature—too hot can lead to burnt skin, while too cool can result in rubbery skin.
- Consider using a meat thermometer to ensure the chicken is properly cooked at 165°F without overcooking it.
Slow Grilled Chicken Thighs with Alabama White Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in chicken thighs, skin-on
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
For the Alabama White Sauce:
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
How Much Time Will You Need?
This delicious meal will take about 1 hour and 50 minutes to prepare and cook. You’ll spend around 15 minutes marinating the chicken, 15 minutes to prepare the grill and the Alabama white sauce, and around 45 minutes grilling the chicken. So, it’s a perfect recipe for a relaxing evening cookout!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by taking a large bowl and mixing together the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you like a little kick. Add the chicken thighs to the bowl and make sure they are well-coated with the marinade. Cover the bowl with plastic wrap and pop it into the fridge. Let it marinate for at least 1 hour, but overnight is best for maximum flavor!
2. Prepare the Grill:
When you’re ready to cook, preheat your grill to a low heat, around 250°F – 300°F. If you have a charcoal grill, arrange the coals for indirect grilling. If you’re using a gas grill, turn on one side and leave the other side off. This will create a cooler area to cook the chicken first.
3. Grill the Chicken:
Now, it’s time to grill! Place the marinated chicken thighs skin-side up on the cooler side of the grill. Close the lid and let them cook for about 30 minutes. After that, carefully flip the thighs so the skin side is down and move them over to the hotter side of the grill. Grill for another 15-20 minutes, until the chicken has reached an internal temperature of 165°F and the skin is nice and crispy. Yum!
4. Make the Alabama White Sauce:
While the chicken is grilling away, you can whip up the Alabama white sauce. In a bowl, combine mayonnaise, apple cider vinegar, lemon juice, Worcestershire sauce, dijon mustard, garlic powder, salt, and a dash of freshly ground black pepper. Whisk all the ingredients together until the sauce is smooth and well blended. Taste it and adjust the seasoning if needed.
5. Serve:
Once your chicken thighs are grilled to perfection, take them off the grill and let them rest for a few minutes. This helps keep them juicy! Serve the thighs hot with a generous drizzle of your homemade Alabama white sauce on top. Enjoy your tasty meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs for this recipe! Just reduce the grilling time slightly since they cook faster. Aim for about 20-25 minutes total cooking time, flipping halfway through, until they reach an internal temperature of 165°F.
How Can I Store Leftover Alabama White Sauce?
You can store leftover Alabama white sauce in an airtight container in the refrigerator for up to one week. Just give it a good stir before using again, as it may separate slightly while sitting.
What Other Meats Can I Use with This Marinade?
This marinade works wonderfully with chicken breasts, pork chops, or even grilled vegetables! If using pork, ensure it reaches an internal temperature of 145°F for safety.
I Don’t Have Apple Cider Vinegar. What Can I Use Instead?
If you don’t have apple cider vinegar, you can substitute it with white vinegar or lemon juice. Both will give a nice tang to the Alabama white sauce, just adjust the amount to taste as they can be stronger in flavor.
