Smoked Chicken Halves with Georgia White Sauce
Smoked chicken halves meet their match with this Georgia white sauce—a tangy, peach-infused twist on the Alabama classic. This recipe guides you through preparing a whole spatchcocked chicken, seasoning it correctly, and smoking it over indirect heat for juicy meat and crispy skin. The sauce brings it all together with creamy mayo, hot sauce, vinegar, and just enough sweetness from peach juice and citrus to cut through the richness. It's bold, balanced, and made to impress at your next cookout.
Whether you're cooking on a ceramic grill, pellet smoker, or charcoal setup, this method locks in smoky flavor without overcomplicating the process. Plus, the post includes everything you need to store, reheat, and freeze leftovers safely, so nothing goes to waste.
Equipment
- Large Spatula
- instant read thermometer
- Kitchen Shears
- Food Grade Gloves
- Wire Rack
- Aluminum Tray
- cutting board
- knife
- Measuring Spoons & Prep Bowls
- Whisk
Ingredients
- 1 3-5 lbs. chicken whole
- BBQ Rub as needed
- 2 C mayonnaise
- 1 T horseradish
- Dash of hot sauce
- ¾ C distilled white vinegar
- ½ C peach juice
- 1 T black pepper
- 1 lime zested & juiced
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon paprika
- Salt as needed
Instructions
For the Georgia White Sauce:
- Add the mayonnaise & following nine ingredients to a mixing bowl and stir until combined. Season with salt as needed.
For the Chicken:
- Preheat the grill to 350 degrees. Meanwhile, remove the chicken from its packaging and pat it dry. Next, cut out the backbone with kitchen shears. After that, flip the chicken over and press down on the breasts to crack the breastbone. Finally, cut the chicken down the middle, where the breastbone used to be, to create two chicken halves. Trim the chicken of any remaining excess fat, discarding waste as needed.
- Season the chicken halves with your favorite BBQ rub. Allow the chicken to sit out for 15 minutes to allow the rub to adhere. Ideally, you’d want to do this 2-4 hours in advance to brine the chicken.
- Once the grill has preheated, add the chicken skin-side up. Allow the chicken to cook until the internal temperature registers ~150 degrees. At that point, liberally coat the chicken halves with the sauce until they are thoroughly covered. Continue cooking until the internal temperature reaches at least 165 degrees and the sauce has set. Once this occurs, set the chicken aside and shut off the grill.
To Finish:
- Allow the chicken to rest for ~10 minutes. After that, separate the thighs and wings from the chicken using a sharp knife. Carve the remaining chicken breast into slices that are ½ to 1 inch thick.
- Apply the remaining sauce, if desired, serve with your choice of sides, and enjoy!
Notes
- Storage: Smoked chicken lasts 3–4 days in the refrigerator when stored properly. Cool it quickly, wrap it tightly, and store it at a temperature below 40°F.
- Tip: I like to keep a plastic bag nearby during this step to separate the chicken waste from my regular garbage. Helps keep bugs away!