Hey there, BBQ enthusiasts! Welcome back to Dad Got This, where we tackle the tough questions like, “How do you get the perfect smoky flavor in a whole chicken?” and “What on earth is Alabama White Sauce, and why is it so amazing?”
Today, I’m thrilled to share with you my latest smoky adventure: making a delicious smoked whole chicken on the Ninja Woodfire, paired with the tangy and creamy goodness of Alabama White Sauce.
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The Ninja Woodfire: My New BBQ Best Friend
Let’s talk about the Ninja Woodfire for a moment. This bad boy has quickly become my go-to for all things smoking and grilling. If you’re like me, you’re always on the lookout for ways to make BBQing easier and more fun, and the Ninja Woodfire does just that. With its ability to maintain consistent temperatures and infuse food with a robust smoky flavor, it’s perfect for smoking a whole chicken. Plus, it’s compact enough for those of us with limited backyard space but powerful enough to handle big cooking tasks.
The Quest for Perfect Smoked Chicken
Smoking a whole chicken can be a bit daunting, especially if you’re new to BBQing. But fear not! I’m here to guide you through every step of the process. From spatchcocking the chicken to dry brining and seasoning it, I’ll show you how to get that perfect balance of crispy skin and juicy, flavorful meat.
The key to great smoked chicken lies in the preparation. Spatchcocking, which involves removing the backbone and rib cage, ensures the chicken cooks evenly and stays juicy. Dry brining the chicken for several hours helps to enhance the flavor and tenderize the meat. And of course, using a blend of seasonings that complement the smoky flavor is crucial. I like to keep it simple with a mix of sea salt, black pepper, granulated garlic, granulated onion, and smoked paprika.
Alabama White Sauce: The Unsung Hero
Now, let’s talk about Alabama White Sauce. If you’ve never tried it, you’re in for a treat. This tangy, creamy sauce hails from Northern Alabama and is a must-try for any BBQ lover. Unlike traditional BBQ sauces that are tomato or vinegar-based, Alabama White Sauce is mayo-based, giving it a rich and creamy texture that pairs perfectly with smoked chicken.
The beauty of Alabama White Sauce lies in its simplicity. With just a few ingredients like mayonnaise, apple cider vinegar, brown sugar, lemon juice, and spices, you can whip up a batch in no time. Its tanginess cuts through the richness of the smoked chicken, creating a flavor combination that’s out of this world. Whether you dunk, glaze, or use it as a dipping sauce, this sauce is sure to elevate your BBQ game.
The Cooking Process: Patience is a Virtue
One of the most important things to remember when smoking a whole chicken is to be patient. Low and slow is the name of the game. I start the smoking process at a lower temperature to infuse the chicken with as much smoky flavor as possible. After an hour, I crank up the heat to crisp up the skin and finish cooking the chicken to perfection. Trust me, the wait is worth it!
Dad Got This: A Journey of Flavor and Fun
At Dad Got This, my goal is to make cooking and BBQing accessible and enjoyable for everyone. I love experimenting with new recipes and techniques, and I’m always on the lookout for ways to add a bit of humor and fun to the mix. After all, cooking should be a joyous experience, not a chore.
Whether you’re a seasoned pitmaster or a BBQ newbie, I hope this recipe inspires you to fire up your grill and try something new. The combination of perfectly smoked chicken and Alabama White Sauce is sure to be a hit at your next cookout. And don’t forget to check out the full recipe on DadGotThis.com for all the details.
Let’s Get Cooking!
So, what are you waiting for? Grab your Ninja Woodfire, gather your ingredients, and let’s get smoking! I can’t wait to see your delicious creations. Don’t forget to share your BBQ adventures with me in the comments or on social media. And as always, keep it smoky and keep it fun!
Happy cooking!
Recipe
Ninja Woodfire Smoked Chicken with Alabama White Sauce
Equipment
- Ninja Woodfire Oven
- Elevated Rack
- Tongs
- Cutting Board
- Knife
- Whisk
Ingredients
Smoked Chicken
- 5 lb Whole Chicken
- 2 tablespoon Sea Salt
- 2 tablespoon Black Pepper
- 2 tablespoon Granulated Garlic
- 2 tablespoon Granulated Onion
- 1 tablespoon Smoked Paprika
- 2 tablespoon Avocado Oil Any neutral oil will work
- Wood Pellets
Alabama White Sauce
- 1 Cup Mayonnaise
- ¼ Cup Apple Cider Vinegar
- 2 tablespoon Brown Sugar
- 1 tablespoon Lemon Juice
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Smoked Paprika - Can sub Cayenne
Instructions
- Take the bird out of the package and dry it well. Next, Spatchcock the chicken per the instructions in the video. You are removing the backbone and the entire rib cage. This makes it easier to slice and serve and also lets it lay even flatter than if you left the ribcage in the chicken.
- Sprinkle the entire skin side with sea salt. Don’t go too heavy just a nice light dusting. Now set the chicken in a refrigerator to “dry brine” for 3-4 hours or overnight if you can.
- When you are ready to cook add a full hopper of your favorite pellets to the Ninja Woodfire. For this smoke I used Smokinpecans Pecan Shell Pellets.
- Take the chicken out of the refrigerator and pat it dry. Next, spritz or rub the chicken with some oil. Sprinkle it with granulated garlic, granulated onion, black pepper and some smoked paprika. Season the meat side and the skin side. Feel free to use your favorite BBQ rub as long as it does not have a lot of salt. Remember we already salted the skin. If the chicken needs some extra salt on the meat you can always do it one the board with a finishing salt.
- Set the Ninja Woodfire to the smoker setting and 150F or 66C and set the timer for 3 hours.
- When the Ninja says to add food place your rack in the smoker and the chicken on top of the rack. I have found that this helps the airflow all around the food to improve smoke flavor. If you have a Pro Connect XL you can add in your probe to monitor the temp of the chicken.
- Cook at the 145F or 63C for the first hour. This is going to help get a really nice smoky flavor. After the first hour turn the temp on the smoker up to 375 and cook it the rest of the way and to crisp up the skin. Take the bird to 165F or 74C internal. The thing you are looking for is the king to get a little crispy. You can go as far as 170F but I would not recommend going to far past that as the chicken can dry out.
- Some people dunk the chicken before it is fully cooked and make a glaze out of it, some people “dunk” the whole chicken in the sauce and let it coat it then let it rest for 5 minutes and others like to use the sauce as a dipping sauce. I went with the “dunk and rest”.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ninja Woodfire Smoked Picanha Ingredient and Equipment Links:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Ninja Woodfire Grill Griddle:
OUT OF STOCK
Ninja Woodfire Grill Elevated Grate:
Get it on Amazon
Beef Tallow:
Get it on Amazon
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