These simple, but tasty, chicken sandwiches get big flavor from Big Daddy Smokehouse Blend and sidle up to a unique sauce that hails from Alabama. Known as White BBQ Sauce, White Sauce or Alabama Sauce, this mayonnaise-based mixture is at the same time tangy, creamy and spicy. In our version, we add in our White Balsamic Vinegar for a little sweetness and tang. The result? Ah-maze-ing.
Time: 15 min + Slow cook time
Serves 4-6Rating
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Loading...| For the Pulled Chicken: | |
| 8 boneless, skinless chicken thighs | |
| 1 onion, sliced | |
| 6 garlic cloves | |
| 3 Tbl Big Daddy's Smokehouse Blend | |
| For the Alabama Sauce: | |
| 1 cup Kewpie Mayo | |
| 1/4 cup White Balsamic Vinegar | |
| 2 tsp Sriracha | |
| 1 tsp Worcestershire sauce | |
| 1/2 tsp Ground Celery Seed | |
| 1/2 tsp Aleppo Chile Flakes | |
| 1/4 tsp Cayenne pepper | |
| 1/4 tsp salt | |
| Buns, for serving |
| 1. | Place the thighs in a baking dish. Season with Big Daddy's Smokehouse Preheat oven to 350°F. Blend and drizzle with Smoked Extra Virgin Olive Oil. Add in the onions and garlic. Cover tightly with foil. Bake for 40 min to an hour or until the chicken pulls easily with two forks. |
| 2. | Using the forks, pull the chicken into bite-sized pieces. Mash the garlic cloves and incorporate into the mixture along with the onions. Place the foil back on the pan and set aside while you make the sauce. |
| 3. | For the Alabama Sauce: Whisk all ingredients together until well combined. Allow to sit for 5 mins, then taste. Adjust with salt and Sriracha if needed. |
| 4. | Drizzle buns with Smoked Extra Virgin Olive Oil and toast. Serve on the toasted buns with a drizzle with Alabama Sauce. |
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