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Paleo Roasted Chicken & Alabama White BBQ Sauce | Free Range Katy

Paleo Roasted Chicken & Alabama White BBQ Sauce | Free Range Katy

Posted by Spinning® on Apr 18th 2018

Our Spinning® health experts have teamed up with Primal Kitchen to bring foodies healthy and delicious meals and desserts. We bring you this week's recipe for paleo roasted chicken and Alabama White BBQ sauce courtesy of Katy Galvin; check out more of Katy's paleo recipes on her blog, Free Range Katy.

In northern Alabama, there is a “BBQ” sauce that is truly unique: Alabama White. Instead of being mustard, tomato or vinegar based, this sauce is Mayo based. Katy 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. Katy developed a delicious smokey dry rub so she could achieve the same flavors without a smoker. Alabama White Sauce is also delicious as a salad dressing or a dip for fresh crudite. Katy likes to garnish the chicken with green onions and lime wedges for an extra zing of acid and bite from the onions.

Ingredients

For the Roasted Chicken:

6 Chicken Leg Quarters, Bone In and Skin On
3 Tbsp. of Katy’s House Rub
1 Tbsp. 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 tsp of freshly ground black pepper
2 tsp of prepared horseradish
½ tsp of ground cayenne
1 tsp of fine grain sea salt
1 tsp of spicy brown or creole mustard
2 tsp of granulated garlic
1 Tbsp. of fresh lemon juice
1 Tbsp. of raw, organic honey (local if possible)

Directions

For the Chicken:

  1. Pre-heat the oven to 375 F while you prepare the chicken.
  2. Mix together the house rub plus the smoked paprika, and thoroughly coat the chicken leg quarters in a thick layer of the spice rub - use ALL of the spice mixture.
  3. 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.
  4. 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.
  5. While the chicken is roasting, mix together the sauce.

For the Sauce:

  1. Whisk together all the ingredients in a bowl.
  2. 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.
  3. 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!
  4. Enjoy!

About the Author

Katy-GalvinKaty Galvin has over 10 years in the restaurant industry cooking professionally, and a culinary degree from Le Cordon Bleu in Atlanta, GA. While living and working in Atlanta she also taught cooking classes at The Cook's Warehouse, specializing in knife skills and entertaining classes. After discovering an intolerance to gluten and finding a passion for real, whole foods, she left the restaurant industry to pursue food writing and food photography at FreeRangeKaty.com . Her Instagram account was also recently featured on The Huffington Post as one of the top "10 Foodie Feeds I'm Ready to Devour." Although she was born and raised in the South, she currently resides in Virginia Beach and is available for cooking classes and freelance food photography locally.