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Small Batch, Grand Flavor • Est. 1995

Smoky Roast Chicken with Voodoo White BBQ Sauce

Smoky Roast Chicken with Voodoo White BBQ Sauce
White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you've really got some spell-binding flavor! For this recipe we've used the sauce to finish a spatchcocked roast chicken, seasoned with Smoky BBQ Rub and Meyer Lemon Paste. This meal is easy enough to roll out for a weeknight dinner and impressive enough for guests. Served with collard greens and mashed potatoes for a delicious down-home dinner.

Ingredients

For the Sauce:

  • 1 cup mayonnaise
  • 1/3 cup apple cider vinegar
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Voodoo

For the Chicken:

  • 2 tablespoons Smoky BBQ Rub, ground
  • 2 tablespoons Bay Leaf & Black Pepper Meyer Lemon Paste
  • 2 tablespoons avocado oil
  • 1 whole roasting chicken, 4-5 pounds, spatchcocked

Directions

For the Sauce:

Combine the ingredients in a wide mouthed pint jar. Stir or shake well to combine. This sauce gets better with time! Make a few hours ahead for maximum flavor.

For the Chicken:

Preheat the oven to 400 degrees F. Line a large sheet pan with foil and a wire grid rack, spray with oil.

In a small bowl, combine the Smoky BBQ Rub, lemon paste and oil, stir to combine into a paste.

Lay the chicken on the grid rack and spread the spice paste under the skin and all over the bird.

Put the pan in the oven and check after 15-20 minutes. If the skin is darkened and crispy, tent with foil to prevent burning. Continue roasting until the thickest part of the breast reaches 165 degrees, 30-40 minutes more.

Notes: If you don't have Meyer Lemon Paste on hand, you can substitute the juice of one lemon and 1-1/2 teaspoons of Kosher Salt.

Tags: Chicken Dinner Kid-Friendly Lemon Paste Sauces Smoky BBQ Rub Voodoo World Spice Originals
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