Backyard Smoked Chicken

By: Hannah Lee Leidy
Backyard Smoked Chicken
Photo courtesy of Mimosa Grill

The Backyard Smoked Chicken with All South Rub & White BBQ Sauce is only offered on Wednesdays at Mimosa Grill and is so popular that it has been known to sell out by noon. Bring the chicken home with Chef Marlow’s recipe and serve with a side of slaw and mac and cheese for a true North Carolina experience. One caveat, the chicken has to marinade for a few days so start cooking early to make this chicken a part of your game day grub.

Photo by: James Smith

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4 to 6 servings

    Backyard Smoked Chicken|All South Rub|White BBQ Sauce
  • 1 whole chicken
  • preferably Springer Mountain Farms
  • 2 to 4 tablespoons All South Rub (recipe follows)\
  • 2 tablespoons White Bbq Sauce (recipe follows)|¼ cup granulated sugar
  • ¼ cup salt
  • ¼ cup plus
  • 1 tablespoon brown sugar
  • ¼ cup cumin
  • ¼ cup black pepper finely ground
  • 1-2 tablespoons cayenne
  • ½ cup paprika
  • 4 cups mayonnaise
  • 2½ cups cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves minced
  • 2 tablespoons salt plus a pinch for luck
  • 2 tablespoons freshly ground black pepper
  • 1½ teaspoon cayenne pepper

Backyard Smoked Chicken

  1. Place chicken on large, skid free cutting board on its back.
  2. With sharp boning knife, make small cut on first joint of wing, removing wing while keeping drumette attached to breast. Repeat on other side and then place chicken on cutting board with breasts facing away from you.
  3. Make cut on back side of chicken separating it in half down the back bone, on other side carefully make a similar cut to fully remove back bone. Chicken will now be butterflied and breast should be on cutting board.
  4. Split chicken in half by making a cut through breast bone, then flip chicken over so that breasts are facing up.
  5. Season chicken with All South Rub, then wrap and place in refrigerator for one to two days to marinate before smoking.
  6. On smoking day, set up smoker with chips on 280-325 degrees. Add chicken, and smoke for 2½ to 3 hours until internal temperature has reached 165 degrees.
  7. Just before serving, douse chicken in White BBQ Sauce and serve immediately.

All South Rub

  1. Place all ingredients in mixing bowl, and gently fold until all spices are well incorporated.
  2. Rub can be saved in an air-tight container for up to 2 weeks.

White BBQ Sauce

Mix together all ingredients. Cover and reserve in refrigerator until ready to use. Sauce can be kept in refrigerator for seven days.

  • From Chef Thomas Marlow of Mimosa Grill in Charlotte, North Carolina

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