Yardbird Chicken with White Barbecue Sauce and Slaw

This Yardbird chicken recipe is a Southern classic, brined overnight for maximum juiciness, then roasted and coated in a tangy, creamy white barbecue sauce. Served with a vibrant Lexington-style red slaw packed with beets, carrots, and a hint of spice, it’s a showstopper for any gathering.

By Sam Evans and Shauna Guinn
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This yardbird chicken with white barbecue sauce and slaw scores a Nutri-Score C. The dish includes lean protein from the chicken and plenty of vegetables, but the mayonnaise-based sauce and moderate salt content mean it’s best enjoyed as part of a balanced diet.

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Equipment

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Ingredients

For the yardbird chicken

• 1.3kg whole chicken
• 1 litre bird bath brine (see below)
• 2 tbsp groundnut oil
• 4 tbsp yardbird rub (see below)
• 150g white barbecue sauce (see below)
• 100ml cider vinegar
• Handful fresh chives, chopped

For the bird bath brine

• 50g fine sea salt
• 50g soft light brown sugar
• 2 tbsp coriander seeds
• 2 tbsp coarsely ground black pepper
• 1 tsp garlic granules
• 2 fresh bay leaf

For the white barbecue sauce

• 200g good-quality mayonnaise
• 50ml good-quality apple juice
• 50ml apple cider vinegar
• 50ml freshly squeezed lemon juice
• 1 tbsp creamed horseradish
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp English mustard powder
• 1 tsp freshly cracked black pepper
• 1 tsp finely grated lemon zest
• ½ tsp cayenne pepper
• ½ tsp sea salt flakes
• 2 tbsp finely chopped fresh flat leaf parsley

For the almost all-purpose rub

• 2 tbsp fine sea salt
• 2 tbsp paprika
• 1½ tbsp soft light brown sugar
• 1½ tbsp garlic granules
• 1 tbsp onion powder
• 1 tbsp coarsely ground black pepper
• 1 tbsp chipotle chilli powder
• ½ tbsp celery salt
• 1 tbsp ground allspice
• 1 tbsp toasted cumin seeds, ground
• 1 tbsp toasted fennel seeds, ground

For the red slaw with beets

• 1kg red cabbage, cored and finely shredded
• 1 medium red onion, finely sliced
• 3 carrots, grated
• 2 cooked beetroot, grated
• 1 lemon, juice only
• 1 tsp almost all-purpose rub (see above)
• 50ml cider vinegar
• 3 tbsp tomato ketchup
• 1 tsp caster sugar
• 50ml olive oil
• ½ tsp freshly cracked black pepper
• 2½ tsp fine sea salt

For the yardbird rub

• 1½ tbsp fine sea salt
• 1½ tbsp garlic granules
• 1½ tbsp paprika
• 1 tbsp white sugar
• 1 tbsp dried rosemary
• 1 tbsp dried oregano
• 1 tbsp English mustard powder
• 1 tbsp coarsely ground black pepper
• 1 tbsp celery salt
• 1 tbsp fennel seeds
• ½ tsp ground turmeric

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Method

1. Prepare the yardbird chicken

1. Spatchcock the chicken: Place the chicken on a chopping board, breast-side down. Use poultry shears or a sharp knife to cut along either side of the backbone and remove it. Flip the chicken and press down on the breastbone to flatten.

2. Make the bird bath brine

2. In a large saucepan, combine all brine ingredients with 1 litre of water. Heat over medium until almost boiling, stirring to dissolve the salt. Remove from heat and cool completely.
3. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over, ensuring it’s fully submerged. Refrigerate for at least 4–6 hours, or overnight.

3. Prepare the white barbecue sauce

4. In a bowl, whisk together all sauce ingredients except the parsley until smooth. Stir in the parsley, transfer to a jar, and chill for 1–2 hours.

4. Make the almost all-purpose rub

5. Mix all rub ingredients in a bowl. Set aside.

5. Make the red slaw with beets

6. Combine the shredded cabbage and onion in a large bowl. Add lemon juice and 2 tsp salt, mix well, cover, and refrigerate for 2–3 hours.
7. Pour off any liquid, then stir in the grated carrot and beetroot.
8. In a food processor or blender, combine remaining slaw ingredients except the oil. With the motor running, slowly add the oil until the dressing emulsifies.
9. Pour the dressing over the vegetables and toss to coat. Cover and chill for 1 hour before serving.

6. Make the yardbird rub

10. Mix all rub ingredients in a bowl or blend for a finer powder. Store in a jar or use immediately.

7. Cook the yardbird chicken

11. Preheat the oven to 180°C (160°C fan, Gas 4). Remove the chicken from the brine and pat dry.
12. Rub the chicken with groundnut oil and sprinkle with the yardbird rub on both sides.
13. Roast for about 1 hour, or until the internal temperature of the thickest part of the breast reaches 74°C (165°F).

8. Serve

14. When cooked, coat the chicken in the white barbecue sauce. Serve with the red slaw and a scattering of chopped chives.

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Suggested Wine Pairing

This Southern-style yardbird chicken pairs beautifully with refreshing, slightly sweet wines that can handle the tangy, creamy sauce and zesty slaw.

Show recommendation by Ollie Smith: The Best Block Series Chenin Blanc, South Africa, 2024  : Morrisons, £15                

Here are three great options under £12.50:

• Majestic: La Patache Colombard Chardonnay – Crisp and fruity, this white wine complements the creamy barbecue sauce and the freshness of the slaw.
• Tesco: Finest Off-Dry Riesling – Lightly sweet and aromatic, Riesling balances the spice and tang of the dish.
• Sainsbury’s: Taste the Difference Viognier – Smooth and floral, Viognier adds a touch of elegance to the meal.

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What can you serve with this

1. Cornbread or corn muffins – A classic Southern side that’s perfect for soaking up the flavours.
2. Roasted sweet potatoes – Their natural sweetness pairs well with the tangy slaw and creamy sauce.
3. Pickled vegetables – For extra crunch and acidity to balance the richness.

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FAQs for Yardbird Chicken with White Barbecue Sauce and Slaw

• Can I use chicken pieces instead of a whole chicken? Yes, but adjust the brining and cooking times accordingly.
• How long can I keep the white barbecue sauce? It will keep in the fridge for up to a week in a sealed container.
• Is this recipe gluten-free? Check your mayonnaise and ketchup, but it can easily be made gluten-free with suitable brands.
• Can I make the slaw ahead? Yes, it tastes even better after a few hours in the fridge.
• What if I don’t have a food processor? Whisk the dressing ingredients by hand and slowly drizzle in the oil while whisking.
• Can I grill the chicken instead of roasting? Absolutely—grill over indirect heat for a smoky flavour.
• How do I store leftovers? Keep the chicken and slaw separate in the fridge for up to 2 days.
• Can I use a different type of cabbage for the slaw? Green cabbage works, but red cabbage gives the slaw its signature colour and crunch.

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Nutri-score Health Check

This yardbird chicken with white barbecue sauce and slaw scores a C on the Nutri-Scale.

Positive Factors: The dish is high in protein and packed with vegetables, especially from the red slaw with beets and carrots. The chicken is brined for extra juiciness and flavour.

Negative Factors: The mayonnaise-based sauce and moderate salt content mean this dish is best enjoyed in moderation as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.