Equipment
Ingredients
The Brine & Chicken
- 2000 ml water, divided into hot and cold
- 100 g kosher salt
- 50 g brown sugar
- 4 garlic, smashed
- 10 g black peppercorns, whole
- 1600 g whole chicken, spatchcocked or halved
The Yardbird Rub
- 15 g smoked paprika
- 15 g brown sugar
- 5 g garlic powder
- 5 g onion powder
- 5 g black pepper, freshly ground
- 2 g cayenne pepper
Alabama White BBQ Sauce
- 240 g mayonnaise
- 60 ml apple cider vinegar
- 15 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 5 g black pepper, coarsely ground
- 3 g garlic powder
Vibrant Red Slaw
- 400 g red cabbage, thinly sliced or shredded
- 100 g red bell pepper, julienned
- 50 g red onion, thinly sliced
- 45 ml apple cider vinegar
- 30 ml olive oil
- 15 g honey
- 2 g celery seeds
Nutrition (per serving)
Method
In a large container, dissolve kosher salt and brown sugar in 500ml of hot water. Add remaining 1500ml cold water, smashed garlic, and peppercorns. Submerge the chicken, cover, and refrigerate for 8-12 hours.
Remove the chicken from the brine and pat thoroughly dry with paper towels. Discard the brine. Ensure the skin is completely dry for maximum crispness during roasting.
In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper. Rub this mixture evenly over the entire chicken, ensuring you get under the skin of the breast meat.
Preheat oven to 200 C (400 F). Place the chicken skin-side up on a wire rack set over a baking sheet. Roast for 45 to 55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 74 C (165 F).
While the chicken roasts, prepare the white BBQ sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, dijon mustard, black pepper, and garlic powder. Cover and refrigerate.
Prepare the red slaw. In a large bowl, whisk together the apple cider vinegar, olive oil, honey, and celery seeds. Add the red cabbage, red bell pepper, and red onion. Toss thoroughly to combine and let sit for at least 15 minutes.
Remove the chicken from the oven and let it rest undisturbed for 15 minutes. This allows the internal juices to redistribute, ensuring moist meat when carved.
Carve the rested chicken and serve alongside the vibrant red slaw. Drizzle the chicken generously with the white BBQ sauce, or serve it on the side as a dipping sauce.
Chef's Notes
- Spatchcocking (removing the backbone and pressing the bird flat) is highly recommended for this recipe. It ensures perfectly even cooking and crispier skin by exposing the entire surface to the dry oven heat.
- The white BBQ sauce is best made a day in advance. Resting it in the refrigerator allows the sharp bite of the vinegar and raw spices to mellow and meld together beautifully.
- If you lack the time for a wet brine, a dry brine of kosher salt rubbed under and over the skin and left overnight in the fridge will season the meat deeply while drawing out surface moisture for superior crispness.
- Pay close attention to the sugar content in the rub; it encourages beautiful caramelization, but can burn if your oven has hot spots. Rotate the baking sheet halfway through roasting.
Storage
Refrigerator: 3 days — Store the chicken, sauce, and slaw in separate airtight containers.
Freezer: 2 months — Freeze cooked chicken only; the slaw and mayonnaise-based sauce will split.
Reheating: Reheat chicken in a 175 C oven until warmed through. Serve sauce and slaw cold.
