This is amazing and creates the most delicious tender, moist chicken inside a taste-bud bursting crispy skin. Want to find out more? The secret is to slow cook your chicken slathered in this Alabama sauce, then finish off under the grill or over the BBQ. First make your sauce:

  • 100ml mayonnaise
  • 100ml buttermilk or yoghurt
  • 3 tbs cider vinegar
  • 2 tbs horseradish sauce
  • 1 tbs English mustard
  • 1 stp garlic granules
  • small bunch of chopped dill.

Mix. Divide equally into two bowls. That’s the first bit done. Now take your chicken and slow cook it:

  • 1 spatchcocked chicken, any size but if really large check it is cooked properly with a meat thermometer
  • A rub mix made up of
    • 1 tbs smoked paprika
    • 1 tbs ground cumin
    • 1 tsp salt
    • 2 tsp garlic powder

Rub the rub all over your chicken. Lay it out in a tin, and cover tightly with foil. Cook in the over at 140C (Fan) for 1 hour 30 minutes or until cooked. At this point you can take it out and leave it to cool before finishing off under the grill. When ready to finish:

Fire up the BBQ or switch on the grill. Smother the chicken both sides with one of the bowls of sauce. You may need to skewer it to hold it together for handling, as it may otherwise fall apart. It will still taste as good but won’t look pretty! Grill/BBQ each side for 3-4 minutes. Brush with more sauce or juices and repeat until the skin is charred and crispy enough. If you had left it to cool you may need a few more turns but if transferred directly from the oven, a couple of cycles will probably be enough. Leave to rest and firm up for 10 minutes, then serve with the other bowl of sauce for dipping/more smothering.