White Barbecue Chicken

White Barbecue Chicken is a mouthwatering twist on traditional barbecue chicken, featuring a tangy, creamy, and smoky Alabama-style white barbecue sauce. Unlike the usual tomato-based barbecue sauces, this unique version is made with a mayonnaise base, giving it a rich and velvety texture. Combined with apple cider vinegar, Dijon mustard, horseradish, and a blend of spices, the sauce delivers a perfect balance of tanginess, heat, and creaminess.

Originating from northern Alabama, white barbecue sauce was made famous by Big Bob Gibson Bar-B-Q in Decatur. Pitmasters would dunk entire chickens into this zesty sauce after slow-smoking them, creating a juicy, flavorful dish that stands out in the world of barbecue. Today, white barbecue chicken has become a Southern classic, loved for its bold flavor and incredible tenderness.

Perfect for grilling season, backyard cookouts, or weeknight dinners, this recipe is easy to make and delivers restaurant-quality results. The creamy sauce not only enhances the chicken but also doubles as a dipping sauce or a spread for sandwiches. Follow this step-by-step guide to make the best white barbecue chicken at home.

Why You’ll Love This Recipe

• Unique and Flavorful – The tangy, creamy white barbecue sauce sets this dish apart from traditional barbecue flavors.
• Juicy and Tender Chicken – The marinade locks in moisture, ensuring perfectly cooked chicken every time.
• Versatile Cooking Methods – Whether grilled, baked, or pan-seared, this chicken turns out delicious.
• Easy to Make – With simple ingredients and minimal prep, this recipe is perfect for beginners and seasoned cooks alike.
• Great for Any Occasion – Serve it at BBQs, family gatherings, or casual weeknight dinners.

Preparation Time and Servings

• Prep Time: 10 minutes (plus 2–4 hours marinating time)
• Cook Time: 20–25 minutes
• Total Time: 2 hours 30 minutes (including marinating time)
• Yield: 4 servings
• Serving Size: 1 grilled chicken breast or thigh

Nutritional Information (per serving)

• Calories: 350
• Carbohydrates: 4g
• Protein: 40g
• Fat: 18g
• Fiber: 0g
• Sugar: 2g

Ingredients

For the white barbecue sauce:

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon honey (optional, for slight sweetness)

For the chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

For garnish and serving (optional):

• Chopped fresh parsley
• Lemon wedges
• Extra white barbecue sauce for dipping

Step-by-Step Instructions

Step 1: Prepare the white barbecue sauce

1. In a medium mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, horseradish, Worcestershire sauce, lemon juice, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper (if using), and honey.
2. Taste the sauce and adjust seasoning if necessary. If you prefer a thinner consistency, add a little more apple cider vinegar.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 2: Marinate the chicken

1. Pat the chicken dry with paper towels and place it in a large zip-top bag or a shallow dish.
2. Drizzle with olive oil and season with salt, black pepper, smoked paprika, and garlic powder.
3. Pour half of the white barbecue sauce over the chicken, ensuring each piece is well coated.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours (or up to overnight) for maximum flavor.

Step 3: Preheat the grill (or oven)

1. If grilling, preheat your grill to medium-high heat (375–400°F). Lightly oil the grill grates to prevent sticking.
2. If baking, preheat the oven to 400°F and line a baking sheet with parchment paper or foil.

Step 4: Cook the chicken

Grilling method:

1. Remove the chicken from the marinade and let the excess sauce drip off. Discard the used marinade.
2. Place the chicken on the preheated grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F.
3. During the last few minutes of cooking, baste the chicken with some of the reserved white barbecue sauce for extra flavor.

Oven method:

1. Place the chicken on the prepared baking sheet and bake for 20–25 minutes, flipping halfway through, until fully cooked.
2. Brush with reserved sauce during the last 5 minutes of baking.

Step 5: Rest and serve

1. Remove the chicken from the grill or oven and let it rest for 5 minutes to retain its juices.
2. Garnish with chopped parsley and serve with lemon wedges and extra white barbecue sauce for dipping.

Ingredient Background

White barbecue sauce is a Southern specialty that provides a tangy, creamy alternative to traditional red barbecue sauces. Its base of mayonnaise creates a rich texture, while apple cider vinegar adds acidity to balance the flavors. Horseradish and Dijon mustard give it a zesty kick, making it an excellent pairing for smoky grilled meats.

Technique Tips

• Marinate for at Least 2 Hours: This helps infuse the chicken with flavor and keeps it juicy.
• Don’t Overcook the Chicken: Use a meat thermometer to check that it reaches 165°F without drying out.
• Baste for Extra Flavor: Brushing the chicken with white barbecue sauce in the last few minutes of cooking enhances the taste.

Alternative Presentation Ideas

• Shredded White BBQ Chicken Sandwiches: Serve on a toasted bun with coleslaw.
• White BBQ Chicken Salad: Slice and serve over a fresh green salad.
• White BBQ Chicken Wraps: Wrap in a tortilla with lettuce and tomatoes.

Additional Tips for Success

• If using bone-in chicken, adjust the cooking time accordingly.
• Store leftover sauce in the refrigerator for up to a week.
• Add a pinch of cayenne pepper for extra heat.

Recipe Variations

• Spicy White BBQ Chicken: Add extra cayenne or a few dashes of hot sauce.
• Smoky Version: Use smoked sea salt and extra smoked paprika.
• Oven-Broiled: Broil the chicken for a crispy, charred finish.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Marinate the chicken and freeze it raw for up to 3 months. Thaw before cooking.
• Reheating: Warm in a skillet over medium heat with a splash of water.

Serving Suggestions for Events

• BBQ Cookout: Serve with baked beans, cornbread, and coleslaw.
• Game Day Meal: Pair with fries and a cold drink.
• Family Dinner: Serve with mashed potatoes and roasted veggies.

Special Equipment

• Grill or oven
• Meat thermometer
• Mixing bowls
• Tongs

Frequently Asked Questions

1. Can I make the sauce ahead of time?
Yes! The flavors improve after sitting for a few hours in the fridge.

2. Is white barbecue sauce only for chicken?
No, it also works well with pork, turkey, and even seafood.

3. Can I use Greek yogurt instead of mayonnaise?
Yes, but it will be tangier and less creamy.

4. Can I use bone-in, skin-on chicken for this recipe?
Absolutely! Bone-in, skin-on chicken thighs or drumsticks work wonderfully with white barbecue sauce. The skin crisps up beautifully on the grill, adding extra flavor and texture. Just remember that bone-in chicken requires a longer cooking time—about 10–15 minutes longer than boneless cuts. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.

5. How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours, but preferably up to 4 hours. If you’re short on time, a quick 30-minute marinade will still add some flavor, but longer marination allows the ingredients to penetrate the meat better.

6. Can I bake the chicken instead of grilling it?
Yes! If you don’t have a grill or prefer to cook indoors, baking is a great alternative. Preheat the oven to 400°F and bake the chicken for about 20–25 minutes (for boneless cuts) or 35–40 minutes (for bone-in pieces), flipping halfway through. For extra flavor, broil the chicken during the last few minutes to create a slightly charred, smoky effect.

7. Is white barbecue sauce spicy?
It has a mild kick from the horseradish and black pepper, but it’s not overly spicy. If you want more heat, add cayenne pepper or a dash of hot sauce. If you prefer a milder sauce, reduce or omit the horseradish.

8. What other foods can I serve with white barbecue chicken?
This dish pairs well with a variety of Southern-inspired sides, such as coleslaw, baked beans, mac and cheese, potato salad, cornbread, or grilled vegetables. It’s also great sliced over a fresh green salad or in a wrap.

9. Can I store leftover white barbecue sauce?
Yes! Store leftover sauce in an airtight container in the refrigerator for up to one week. Stir well before using. Since it contains mayonnaise, avoid freezing it as the texture may become grainy.

10. Can I make this recipe for meal prep?
Definitely! You can marinate and grill the chicken in advance, then store it in the fridge for up to 3 days. Reheat gently in a pan or the oven to maintain moisture. White barbecue chicken also works great for meal prep bowls with rice, roasted vegetables, or a simple green salad.

Conclusion

White barbecue chicken is a delicious and unique twist on classic grilled chicken, featuring the bold flavors of Alabama-style white barbecue sauce. The creamy, tangy sauce infuses the chicken with moisture and richness, while the smoky, slightly spicy undertones bring depth and complexity to every bite. Whether you grill, bake, or pan-sear the chicken, this recipe delivers a juicy and flavorful dish that is sure to impress.

By following the step-by-step guide, expert tips, and variations outlined in this recipe, you’ll master the art of making authentic white barbecue chicken at home. Whether you’re a seasoned grill master or just starting out, this dish is an easy yet impressive addition to your recipe collection. So fire up the grill, grab a plate, and enjoy this Southern-inspired barbecue favorite! Happy cooking!

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