Go Back

Slow-Grilled Chicken Thighs with Alabama White Sauce

Slow-Grilled Chicken Thighs grilled to perfection. The crispy skin comes from the amazing rub applied prior to cooking. The perfect topping is Alabama White Sauce.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


For the Chicken:

  • 1 tablespoon kosher salt
  • 1 tablespoon turbinado sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground pepper recipe calls for black, I used white
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 8 bone-in chicken thighs about 4 oz each

For the Alabama White Sauce:

  • 1 cup mayonnaise
  • 1/2 cup apple cider vinegar
  • 1/4 cup light corn syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper sauce or your favourite hot sauce


  1. In a small bowl combine all the spices and sugar together listed for the thighs. Make sure it's well combined.
  2. Build a low direct fire, you want the temperature as low as possible.
  3. Place the chicken thighs on a cookie sheet and use 1/2 the rub to season them.
  4. Make sure your grill grate is clean before popping the chicken on it. The grill is ready when you can only hold your hand over the fire for about 8 to 10 seconds.
  5. Place the chicken on the grill, skin side down. Sprinkle the remaining 1/2 of the rub on the chicken. Cook covered for about 30 to 40 minutes. If you have hot spots you want to move the chicken around. Try to maintain a temperature of no more than 300 degrees F.
  6. Flip the chicken and continue to cook until a meat thermometer inserted reads 170 degrees F, this should take about 15 to 20 minutes.
  7. Transfer the chicken to a platter and let rest for about 10 minutes.
  8. A little tip for grilling these, if you are using a gas grill it's harder to get the temperature low and steady. I turned off the burners on one side of my grill and if I found the chicken starting to flare up I moved the pieces over to indirect heat for a few minutes. I also think your cooking time will end up being about half if you can't get the grill temperature low enough. Chicken burns super fast so keep a steady and constant eye on it.

For the Alabama White Sauce:

  1. Whisk all the ingredients together in a bowl until well blended. Cover and set aside until needed. Can be stored in an air tight container in the fridge for up to two weeks.

Putting it all together:

  1. Assemble chicken on a platter to serve.
  2. Pour white sauce in a dish with a pouring spout.
  3. Serve with a big old chicken loving smile!

Recipe Notes

Recipe Credit to Grill to Perfection

My notes:
Chicken burns really quickly. I actually had to make this twice, and I'm pretty adept on my grill. Any time you have chicken skin on the grill it gets dicey. The skin has a lot of fat and can cause flare ups which will end up charring your skin. I suggest making sure your temperature is low and that you are ready to move pieces around when needed. I kept one side of my grill on indirect heat the second time I made these. If I saw flare ups I moved the chicken over to indirect heat until I could place it on direct again. Chicken can go from perfection to charred beyond recognition quickly so keep a close eye on this while cooking. Do not wander off.