COOK IT.
Season your chicken on all sides, allowing them to dry brine while you build your fire.
Build your fire in the Timberwolf® Smokeless Fire Pit. Begin with two solid logs placed parallel to each other in the base of the fire pit. Place a couple of fire starters, wood shavings, and/or crumpled paper between the logs, then place some kindling on top of and perpendicular to the logs, building a little log cabin with the kindling.
Ignite the starters, allowing the fire to catch. Add a couple more medium-small logs, then allow the fire to burn down until the flames are below the rim of the fire pit. Carefully place your cooking grids over the top.
While the fire burns down to coals, combine the mayonnaise, cider vinegar, lemon juice, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and brown sugar. Mix thoroughly. Optionally, stir through some of your favorite hot sauce or some horseradish.
When the fire is down to coals, open one side of your cooking grids and bank the coals to one side of the fire pit. You may need to add a small log or a couple of chunks of wood to ensure the heat remains even.
Now that your grids are preheated, sear the chicken, skin side down over direct heat, waiting for a minute, until it releases easily from your grids, and turning 90 degrees, then flipping and repeating to get those perfect hatch marks.
Once properly seared, use a BBQ thermometer to temp the chicken and move it to the cooler side of the grill to finish cooking. Bonus points if you toss your favorite smoking wood into the coals to perfume your chicken as it finishes – this will make your smokeless fire pit, smoke.
When the chicken reaches about 160°F (71°C), you can pull it off to rest. Carryover cooking will take it the rest of the way to 165°F (74°C). Once fully rested, brush or dip into the White sauce, and serve with your favorite sides like grilled corn on the cob, pickles, baked beans, cornbread, or coleslaw to name a few.
Pair this delicious meal with a crisp and slightly acidic Sauvignon Blanc with notes of citrus to highlight the smoky chicken and cut the richness of the sauce. For a beer pairing, try a Pale Lager with its light body and crisp finish. Alternatively, a Hefeweizen with fruity notes will play well, much like the Sauvignon Blanc.
Smoky, juicy, and kissed with char, these Live Fire Chicken Breasts are what summer grilling dreams are made of. The Alabama White BBQ Sauce adds just the right contrast—cool, tangy, and full of flavor. Whether you’re serving these with grilled corn, slaw, or baked beans, you’re guaranteed a meal that hits all the high notes. Simple ingredients, primal fire, and bold taste—this is backyard cooking done right. Grab your Timberwolf®, pour a cold drink, and let the fire do the talking. Have you tried live fire grilling? What did you cook? Share your live-fire BBQ recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!