Name: White Barbecue Chicken Recipe
Prep time: PT-497450H43S
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Southern
Ingredients: 1½ cups mayonnaise; ¼ cup white vinegar; 1 tablespoon coarsely ground black pepper; 1 tablespoon whole grain mustard (or Creole mustard); 1 teaspoon kosher salt; 1 teaspoon granulated sugar; 1 tablespoon fresh garlic, finely minced; 2 teaspoons prepared horseradish; 4 large skin-on, bone-in chicken breasts (about 1 lb each); ¼ cup olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

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If you’re craving a dish that’s bursting with flavor and creamy tang, you’re going to fall head over heels for this White Barbecue Chicken Recipe. This Alabama-style classic blends juicy, smoky grilled chicken with a luscious white barbecue sauce that’s rich, peppery, and just the right mix of sharp and savory. Perfectly marinated and basted, this chicken hits all the right notes whether you’re hosting a backyard cookout or just craving a comforting, flavorful dinner. Let me take you through everything you need to know to bring this Southern delight to your table!

Ingredients You’ll Need

The image shows raw chicken pieces. On a round white plate, a whole raw chicken is placed along with a small white bowl containing salt and a small white bowl with pepper. Below, four raw chicken thigh pieces are lined up in a row on a white rectangular plate, each lightly sprinkled with black pepper. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe is wonderfully straightforward, with each ingredient playing a starring role to create that distinctive creamy and tangy flavor balanced by smoky grilled chicken. From mayonnaise to fresh garlic and horseradish, the components are simple but essential for nailing that unique white barbecue sauce and perfectly seasoned chicken.

Mayonnaise: Provides the creamy, rich base for the white barbecue sauce that coats the chicken beautifully.

White vinegar: Adds a sharp tang that brightens the sauce and balances the richness.
Coarsely ground black pepper: Delivers that bold peppery kick that defines this barbecue style.
Whole grain mustard (or Creole mustard): Offers texture and a hint of spicy warmth to deepen the flavor profile.

Kosher salt: Enhances all the flavors naturally and seasons the chicken perfectly.
Granulated sugar: A subtle touch of sweetness to round out the sauce’s sharpness.
Fresh garlic, finely minced: Infuses the sauce with aromatic pungency that complements the smoky chicken.

Prepared horseradish: Adds a gentle heat and tangy pungency that makes this sauce come alive.
Skin-on, bone-in chicken breasts: Crucial for juicy meat and crispy skin after grilling.
Olive oil: Used to keep the chicken moist on the grill and help the skin crisp up deliciously.

Freshly ground black pepper and salt for seasoning chicken: To ensure every bite is perfectly balanced.

How to Make White Barbecue Chicken Recipe

Step 1: Prepare the White Barbecue Sauce

Start by mixing together mayonnaise, white vinegar, black pepper, whole grain mustard, kosher salt, sugar, minced garlic, and horseradish to create a thick, creamy sauce full of complex, layered flavors. This sauce is not just a condiment; it’s your marinade, basting liquid, and finishing glaze all in one.

Step 2: Marinate the Chicken

Place your chicken breasts in a zip-top bag and cover them with a double batch of the white barbecue sauce (use about 2 cups). Set them in the fridge to marinate for at least 4 hours or ideally overnight. This step is key—marinating lets the flavors penetrate the chicken deeply while keeping the meat tender and juicy.

Step 3: Prep for Grilling

Heat your grill to high. Then remove the chicken from the marinade, rinse it lightly, and pat it dry to get a nice sear. Discard the marinade used for soaking—it’s done its job. Brush a few tablespoons of olive oil on the chicken skin and season with salt and pepper for an extra layer of crispiness and flavor.

Step 4: Grill for Those Perfect Marks

Place the chicken skin-side down over high heat and grill for 2 to 3 minutes to develop beautiful grill marks. Flip the chicken, brush with a little more olive oil, and grill for another 2 minutes. This high heat initially crisps up the skin and locks in all the juiciness.

Step 5: Move to Medium Heat and Baste

Shift the chicken to a cooler part of the grill (medium heat, around 425°F) and flip it skin-side up. Now it’s time to baste! Brush the chicken generously with the reserved white barbecue sauce, cover the grill, and cook for 5 minutes. Repeat the basting two more times at 5-minute intervals—watching the sauce caramelize and get beautifully sticky.

Step 6: Finish Cooking and Rest

After the last baste, cover and continue grilling for 10 to 20 minutes until the internal temperature reaches 160–162°F. Remove the chicken and let it rest for 5 minutes to ensure all its juices redistribute, leaving you with tender, flavorful meat. Before serving, give it one final brush of sauce for that perfect creamy finish.

How to Serve White Barbecue Chicken Recipe

A white plate on a white marbled surface holds a thick piece of grilled chicken with a dark, slightly charred skin layer on the outside. The chicken is sliced, showing the inside layer of tender, light meat with a juicy texture. The chicken is glazed with a shiny, creamy sauce that highlights the char marks and brings out the texture. A fork and brush with sauce are placed nearby, with the focus on the front chicken piece. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or chives brighten up the rich white sauce with a pop of color and fresh flavor. A sprinkle of extra cracked black pepper or a few thin lemon wedges on the side will also add a lovely zesty note.

Side Dishes

This chicken pairs beautifully with traditional Southern sides like creamy coleslaw, tangy pickled vegetables, or buttery corn on the cob. For a lighter option, crisp garden salad or grilled seasonal veggies offer a fresh contrast to the rich, smoky chicken.

Creative Ways to Present

Try serving the chicken sliced over a bed of buttery mashed potatoes or alongside fluffy quinoa tossed with fresh herbs. For an informal crowd-pleaser, pull apart the meat and pile it onto slider buns with extra white barbecue sauce and crunchy slaw for unbeatable sandwiches.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover grilled white barbecue chicken in an airtight container in the refrigerator for up to 3 days. Keep extra sauce separate or pour a little over the chicken to keep it moist.

Freezing

You can freeze cooked chicken wrapped tightly in foil or plastic wrap, then placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating, and add fresh sauce to revive flavors.

Reheating

Gently reheat your white barbecue chicken in a low oven or on the stovetop, covering to lock in moisture. Avoid microwaving if possible to maintain that delicious grilled texture and prevent drying out.

FAQs

Can I use boneless chicken breasts for this recipe?

While boneless chicken breasts can be used, skin-on, bone-in breasts are preferred because they stay juicier and develop better flavor from the grill heat and sauce. Boneless might cook faster but can dry out more easily.

Is the White Barbecue Sauce spicy?

The sauce has a mild, tangy heat mainly from the horseradish and black pepper, but it’s not overwhelmingly spicy. It’s perfect if you like a sauce with a bit of a kick without a fiery burn.

Can I make the sauce ahead of time?

Absolutely! The white barbecue sauce actually tastes better if it sits overnight, as the flavors meld beautifully. Just store it covered in the fridge and give it a good stir before using.

What if I don’t have a grill?

You can bake the chicken in the oven at 425°F, basting it with sauce every 5 minutes like on the grill. Finish under the broiler for a few minutes to crisp the skin if you like.

How important is the resting time after grilling?

Resting is crucial because it allows the juices to redistribute throughout the meat, keeping it moist and tender. Skipping this step often results in dry chicken, which nobody wants!

Final Thoughts

I can’t recommend enough that you give this White Barbecue Chicken Recipe a whirl. It’s a surefire showstopper with its creamy, tangy sauce and juicy, smoky meat that’s guaranteed to bring smiles and requests for seconds. Whether for an easy weeknight dinner or your next cookout, it’s one recipe you’ll want to keep coming back to time and time again.