Y’all Are Gonna Love Our Alabama-style Chicken Thighs

7 months ago


Why not bring your chicken barbecue up a notch? Soak them chicken thighs in a flavorful herbs-garlic brine overnight then sprinkle generously with our mixed spice dry rub. To make it even better, baste and drench them with the incredibly-tasting white sauce that you’ll want to coat your chicken with in every bite. We’re sure ya’ll will fall in love with the amazing chicken recipe from McCormick.


Makes 4 servings

8 Chicken thighs
6 cups Herbs and Garlic Brine*
½ cup Vegetable oil
McCormick Iodized Salt, to season
McCormick Black Pepper Ground, to season
4 Tbsps BBQ Dry Rub**
1 cup Alabama White BBQ Sauce***, plus more for serving
1 Tbsp Chopped parsley

  1. Marinate chicken thighs in Herbs and Garlic Brine for at least two hours in the chiller.
  2. Remove chicken from the brine, drain completely, then pat dry with paper towels. Leave chicken out to bring to room temperature.
  3. When ready to cook, brush chicken thighs with vegetable oil and season with McCormick Iodized Salt and McCormick Black Pepper Ground. Sprinkle BBQ Dry Rub all over.
  4. Grill chicken over medium-high heat, skin side down for about 8-10 minutes. Turn chicken and cook the other side until cooked through, about ten minutes. Baste chicken with Alabama White BBQ Sauce and continue cooking for another two minutes or until the juices run clear when pierced with a fork.
  5. Transfer chicken to a serving platter. Coat with more Alabama White BBQ Sauce and garnish with chopped parsley.


Makes 6 cups

In a large bowl, combine 1/4 cup McCormick Iodized Salt, 1 Tbsp McCormick Black Pepper Ground, 10 cloves garlic (peeled and mashed), 2 Tbsps Worcestershire sauce, 2 Tbsps McCormick Italian Seasoning, 6 cups cold water, and 2 Tbsps vegetable oil. Whisk everything together.


Combine 1 cup brown sugar, 2 Tbsps McCormick Garlic Powder, 2 Tbsps McCormick Onion Powder, 4 Tbsps McCormick Spanish Paprika, 4 tsps McCormick Oregano Ground, 4 tsps McCormick Thyme Ground, 2 tsps McCormick Black Pepper Ground, 1 tsp McCormick Cumin Ground, ½ tsp McCormick Mustard Seed Ground, ½ tsp ground celery seed, and ¼ tsp McCormick Cayenne Pepper in a small bowl and mix well.


Combine 1 cup mayonnaise, ½ cup water, 1 Tbsp apple cider vinegar, ½ tsp chopped garlic, ½ tsp McCormick Iodized Salt, ½ tsp McCormick Black Pepper Ground, and a pinch of McCormick Cayenne Pepper in a bowl and whisk everything together until smooth.


Recipe by Chef Jo-an Raagas
Photographed by Floyd Jhocson of Studio 100


These chicken recipes are made better with McCormick, try ’em out:

Baked Mayo Chicken

Cuban Chicken with Fried Plantains

Spiced Wings with Coconut-Cilantro Pesto

Rosemary Fried Chicken

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