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.