Spatchcock Chicken | Bob's Alabama White Sauce | Santa Maria Grill

Main Dish

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  • One (1) whole chicken
  • One (1) tbsp. salt
  • One (1) cup of mayonnaise
  • ½ cup of water
  • Four (4) tbsp. pple cyder vinegar
  • Two (2) tbsp. sugar
  • One (1) tsp. horseradish
  • One (1) tsp. lemon juice
  • One (1) tsp. salt
  • One (1) tsp. pepper
  • ¼ tsp. cayenne pepper
  • Frank All-Purpose BBQ Rub, to taste


  • Cut the backbone out of your chicken and break the breastbone to lay flat.
  • Cut fat and pat dry with a paper towel.
  • Lightly coat with salt to drybrine and set aside.
  • Add mayonnaise, water, apple cyder vinegar, horseradish, salt, pepper, cayenne, sugar and lemon juice to a bowl. Wisk until mixed well and place in refrigerator.
  • Prep your grill (we used coals and oak wood for additional flavor).
  • Pat chicken dry with a paper towel and season both sides generously with Frank All-Purpose BQQ Rub.
  • Place chicken on grill, skin side down and cook until you reach desired crispness.
  • Turn and cook until you reach an internal temp of 165 in the breast.
  • Rest for 10 minutes.
  • Drizzle Alabama White Sauce in top and serve.

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