When life gets busy (and let’s be real—it always does), White Barbecue Chicken swoops in like a dinner-time superhero. It’s juicy, flavorful, and brings a bold Alabama twist to your grill. Whether you’re wrangling picky eaters or impressing the neighbors at your next backyard BBQ, this chicken’s creamy, zesty charm is bound to be a hit.
This recipe isn’t just another grilled chicken—it’s the kind of dish that gets people asking, “Wait… what’s in this sauce?” (Hint: it’s magic. Well, garlic, mayo, vinegar, and a little horseradish kind of magic.)
Table of Contents
Why You’ll Love This White Barbecue Chicken
Let’s break it down: juicy chicken breasts with crispy skin, slathered in a tangy, peppery white sauce that’s totally unexpected—but totally addictive.
- It’s a crowd-pleaser. Even that cousin who only eats “plain food” will be licking their fingers.
- Perfect for summer grilling but hearty enough for year-round cravings.
- The white barbecue sauce doubles as marinade and finishing sauce. Talk about multitasking.
Ingredients You’ll Need
For the White Barbecue Sauce
- 1½ cups mayonnaise
- ¼ cup white vinegar
- 1 tbsp coarsely ground black pepper
- 1 tbsp whole grain mustard (or Creole mustard)
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 tbsp finely minced fresh garlic
- 2 tsp prepared horseradish
For the chicken:
- 4 large skin-on, bone-in chicken breasts (around 1 lb each)
- ¼ cup olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Step-by-Step : How To Make White Barbecue Chicken
1. Whip Up That Sauce
Start by preparing a double batch of the White Barbecue Sauce. You’ll need about four cups total: 2 for marinating, 1 for basting, and 1 for serving. Yes, it’s that good.
2. Marinate the Chicken
Place the chicken in a gallon-sized zip-top bag and pour in two cups of the sauce. Let it marinate in the fridge for at least 4 hours—or overnight if you’re planning ahead.
3. Fire Up the Grill
Get your grill blazing hot. Remove the chicken from the marinade, give it a quick rinse (yes, rinse), and pat dry. Discard the used marinade—no double-dipping here.
4. Grill for Glory
Brush three tablespoons of olive oil over the skin, sprinkle with salt and pepper, then place the chicken skin-side down to get those gorgeous grill marks—2 to 3 minutes. Flip, brush the other side with oil, and cook for another 2 minutes.
5. Slow and Saucy
Move the chicken to a cooler part of the grill (or an upper rack), skin-side up. Lower the heat to medium (aim for around 425°F), and start basting with the reserved sauce. Brush, cover, and wait 5 minutes. Repeat this basting step two more times. Each round caramelizes that luscious sauce into the chicken for a tangy crust you’ll dream about later.
6. Finish Strong
After the last baste, close the grill and cook for another 10–20 minutes, or until the internal temp hits 160–162°F. Remove from heat, tent loosely with foil, and let it rest. The chicken will reach a juicy 165°F as it sits.
7. Serve It Up
Brush a final kiss of sauce on top before serving. Don’t forget to set out the extra for dipping—people will want it.
Tips for Tasty Success
- Don’t skip the rest time. It locks in all those juices like a flavor vault.
- Use a thermometer. Guessing is for game shows, not chicken.
- Horseradish too strong? Start with 1 teaspoon and adjust to your taste. (It’s not supposed to punch you—just give a little sass.)
A Little Backyard Story…
The first time I made White Barbecue Chicken, my kids were skeptical. “Why is the sauce white? Is that yogurt?!” But after one bite, it became the dish they request every time we grill. Now it’s our family’s unofficial summer anthem—right alongside fireflies and sticky fingers.
FAQs About White Barbecue Chicken
Can I substitute the chicken breasts with thighs?
Absolutely! Bone-in, skin-on thighs work beautifully. Just adjust the cooking time slightly.
What if I don’t have a grill?
No problem! You can use a cast iron skillet to sear and then finish in the oven at 425°F. The flavor will still be fabulous.
How should I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat gently to keep that juicy texture.
Make White Barbecue Chicken Your New Grilling Go-To
White Barbecue Chicken is the tangy, creamy answer to your summer grilling prayers. It brings bold Southern flavor with minimal effort—perfect for those weeknights when you want something a little special without spending hours in the kitchen. Whether you’re hosting a backyard cookout or just need a break from the usual BBQ routine, this dish delivers every single time.
What makes it truly magical is the balance—it’s indulgent without being fussy, familiar yet exciting. Plus, that white sauce? It’s a total conversation starter (and kind of addictive).
So grab your tongs, get that grill sizzling, and let this juicy, flavor-packed chicken steal the show. Because dinner should be something you look forward to—even when your to-do list is a mile long.
Ready to taste the magic? Your grill is waiting.
More Flavorful Chicken Recipes to Try Next
If you enjoyed the zesty punch of White Barbecue Chicken, here are some more reader-favorite recipes to explore:
- Peach Caprese Grilled Chicken – A sweet and savory summer-perfect dish with juicy peaches and fresh basil.
- Chicken Rice Bowl with Creamy Garlic Sauce – Creamy, garlicky, and oh-so-satisfying—this one’s great for quick weeknight dinners.
- Baked Tuscan Chicken Casserole – Warm, comforting, and loaded with sun-dried tomatoes and creamy goodness.
- Mediterranean Stuffed Chicken Breasts – Bursting with feta, herbs, and olives—this one’s a flavor-packed dinner winner.
Each one brings a different kind of delicious to your kitchen, so give them a try and keep the chicken magic going!
Print
White Barbecue Chicken
- Total Time: 45 mins
- Yield: 4 servings 1x
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 flavor boost!
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 a double batch of the White Barbecue Sauce. Use 2 cups to marinate, 1 cup for basting, and 1 cup for serving.
Place chicken breasts in a zip-top bag with 2 cups of sauce. Marinate in the fridge for at least 4 hours or overnight.
Preheat grill to high. Remove chicken from marinade, rinse, and pat dry. Discard used marinade.
Brush 3 tablespoons olive oil over the chicken skin and season with salt and pepper.
Grill skin-side down for 2–3 minutes until grill marks form. Flip, brush with remaining oil, and grill 2 more minutes.
Move chicken to a cooler grill zone (skin side up) and reduce heat to medium (about 425°F).
Brush with reserved sauce, cover, and cook 5 minutes. Repeat basting 2 more times every 5 minutes.
After final baste, cover and grill 10–20 more minutes, until internal temp reaches 160–162°F.
Remove from grill, rest for 5 minutes, and brush with final bit of sauce before serving.
Notes
Be sure to use a meat thermometer to avoid overcooking.
Don’t skip the resting time—it keeps the chicken extra juicy!
The sauce gets better as it caramelizes on the grill, so don’t be shy with the basting.
- Prep Time: 15 minutes (plus 4+ hours marinating)
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 1 g
- Sodium: 710 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 155 mg