Description
Juicy, smoky, and smothered in creamy Alabama-style sauce, this White Barbecue Chicken is the ultimate grilled chicken recipe. Bold, tangy, and easy to make, it’s perfect for summer nights or casual dinners that need a flavorful boost with a classic Southern twist.
Ingredients
White Barbecue Sauce (makes 4 cups)
- 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
For the Chicken
- 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
Instructions
- Prepare the Sauce: Mix all white barbecue sauce ingredients thoroughly to make about 4 cups. Use 2 cups for marinating the chicken, 1 cup for basting during grilling, and 1 cup for serving alongside the finished dish.
- Marinate the Chicken: Place the chicken breasts in a zip-top bag with 2 cups of the prepared white barbecue sauce. Refrigerate and marinate for at least 4 hours or preferably overnight to allow flavors to meld and tenderize the meat.
- Preheat the Grill: Heat your grill to high temperature to achieve good searing and grill marks on the chicken skin.
- Prepare Chicken for Grilling: Remove chicken from marinade, rinse off the sauce to prevent burning, and pat dry with paper towels. Discard the used marinade. Brush the chicken skin with 3 tablespoons of olive oil and season with kosher salt and freshly ground black pepper.
- Initial Sear: Place chicken skin-side down on the hot grill and cook for 2–3 minutes until distinct grill marks form. Flip the chicken, brush with remaining olive oil, and grill for an additional 2 minutes on the other side.
- Indirect Grilling and Basting: Move chicken to a cooler zone of the grill set to medium heat (around 425°F). Place the chicken skin-side up, brush with the reserved barbecue sauce, then cover the grill and cook for 5 minutes. Repeat this basting and cooking cycle two more times to build layers of flavor and caramelization.
- Finish Cooking: After the final basting, cover and grill the chicken for an additional 10–20 minutes until the internal temperature reaches 160–162°F, ensuring it is cooked through but still juicy.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Brush with a final coat of white barbecue sauce before serving for extra creaminess and tang.
Notes
- Use a meat thermometer to check doneness to avoid overcooking and drying out the chicken.
- Rest the chicken after grilling to keep it juicy and tender.
- The white barbecue sauce caramelizes nicely during grilling, so be generous with basting to enhance flavor and texture.
- Prep Time: 15 minutes plus 4+ hours marinating
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Southern
