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Texas BBQ Bird – Alabama White Sauce

Texas BBQ Boneless Butterflied Whole Chicken – Alabama white sauce

By Justin McPhail

4 serves

4 serves

15 mins

15 mins

40 mins

40 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Boneless Butterflied Chicken Pack Shot


Boneless Butterflied Chicken

  • x1 The Bare Bird Boneless Butterflied Chicken
  • Use a generous amount of Salt & Cracked Pepper to coat the chicken


  • ¼ Red Cabbage
  • ¼ White Cabbage
  • 3 Stalks Celery
  • 1 Bunch Dill
  • 1 Bunch Parsley

Alabama White BBQ Sauce

  • 1 Cup Mayonnaise
  • ¼ Cup Hot Sauce (Franks or Cholua available at most major supermarkets).
  • ¼ Cup Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Celery Salt


Whole Bird

  1. Preheat oven to 180°C.
  2. Add Chicken to a roasting dish skin side up.  Roast for 40 minutes, or until cooked through.
  3. Allow the chicken to rest for 20 minutes before serving.


  1. Use a food processor for 30 seconds to finely slice cabbage and celery.  Chop herbs roughly and mix all ingredients in a bowl.


  1. Mix all ingredients in a blender for 30 seconds. 
  2. Use as a dipping sauce for Chicken.

Tip: In this recipe the quality of the Bare Bird Boneless Butterflied Chicken is showcased with a simple ‘Dalmation’ rub of 50/50 salt & pepper.   In Austin, Texas the Dalmation rub is king. 

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