Alabama Smoked Chicken Sandwich
on the Big Green Egg

OUTDOOR HOME
Alabama Smoked Chicken Sandwich
Southern Succor Rub ingredients

• 1 Tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 1 tablespoon turbinado sugar
• 1 1/2 teaspoons coarse salt, Kosher or Sea salt
• 1/4 teaspoon cayenne

Alabama Great White Sauce ingredients

• 1 cup Mayonnaise (Real stuff not Miracle whip)
• 3 to 4 Tablespoons vinegar, preferably apple cider
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon coarse salt, either kosher or sea salt.
• Pinch or two of onion powder
• Pinch or two of cayenne.

Everything else

• 6 boneless skinless chicken breast, lightly pounded
• 12 large slices toasted white bread
• 6 crisp lettuce leaves

Directions

1. Set grill temp to 200-220 degrees



2. Combine rub ingredients together in a small bowl. Rub the breasts with the mixture and let them sit at room temp for 20 minutes.



3. Make the sauce, first whisk the mayonnaise with about half the vinegar. Add remaining ingredients, and 1 tablespoon of water and whisk until smooth. Take 1/4 cup of sauce put it in a separate bowl with a 1/4 cup of water mix together and use as a mop.



4. Drizzle the breast with about one-third of the mop, transfer the chicken to the Big Green Egg and cook for about 15 minutes turn chicken and mop well again. Cook for another 10-15 minutes or until chicken is cooked through. Drizzle remaining mop on chicken as soon as you remove it from the Big Green Egg.



5. Assemble the sandwiches, slathering sauce on one side of all the bread slices. Arrange a lettuce leaf on six of the pieces of bread slices, then top each with a chicken breast and a hearty dollop of relish (optional). Top with remaining bread slice, halve and serve with remaining sauce on the side.

Recipe from Smoke and Spice cookbook found at Outdoor Home.
September 2011

Return to more Big Green Egg recipes