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White Barbecue Chicken

A deliciously different take on traditional barbecue chicken, featuring a creamy white barbecue sauce that elevates the grilling experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Dinner, Grilling, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

White Barbecue Sauce (Double Batch)
  • 1.5 cups mayonnaise Look for a high-quality brand like Hellmann's or Duke's for the richest flavor.
  • 0.25 cups white vinegar This adds tang. You can substitute with apple cider vinegar if necessary.
  • 1 tablespoon coarsely ground black pepper Freshly ground tastes best.
  • 1 tablespoon whole grain mustard For a sophisticated twist, you could also use Creole mustard.
  • 1 teaspoon kosher salt Use coarse salt for better control.
  • 1 teaspoon granulated sugar Balances the acidity beautifully.
  • 1 tablespoon fresh garlic, finely minced Fresh garlic provides an aromatic punch.
  • 2 teaspoons prepared horseradish Adds a unique flavor kick!
Chicken
  • 4 large skin-on, bone-in chicken breasts Choose pasture-raised chicken for best flavor, about 1 lb each.
  • 0.25 cups olive oil Use high-quality extra virgin for an extra touch of flavor.
  • 0.5 teaspoon kosher salt To season the chicken before grilling.
  • 0.25 teaspoon freshly ground black pepper For finishing touches.

Method
 

Preparation of White Barbecue Sauce
  1. Start by making a double batch of the sauce. Mix together 1½ cups mayonnaise, ¼ cup white vinegar, 1 tablespoon black pepper, 1 tablespoon mustard, 1 teaspoon each of kosher salt and granulated sugar, 1 tablespoon garlic, and 2 teaspoons horseradish in a large bowl. Set aside 1 cup of this sauce for serving later and 1 cup for basting.
Marinating the Chicken
  1. Place the chicken breasts in a large zip-top bag or shallow dish. Pour in 2 cups of the sauce, ensuring all the chicken is well coated. Marinate in the fridge for at least 4 hours or, for best results, overnight.
Grilling the Chicken
  1. Preheat your grill to high. When ready, remove the chicken from the marinade, pat dry with paper towels, and rinse off any excess marinade. Discard the used marinade.
  2. Brush 3 tablespoons of olive oil over the chicken skin. Season generously with salt and pepper.
  3. Place the chicken on the grill skin-side down. Grill for 2–3 minutes until grill marks form. Flip the chicken, brush with residual olive oil, and grill for an additional 2 minutes.
  4. Move the chicken to a cooler area of the grill (skin-side up) and reduce heat to medium (about 425°F). Baste with ⅓ cup reserved sauce, then cover and cook for 5 minutes.
  5. Repeat basting the chicken every 5 minutes for 2 more cycles. After your final baste, cover and grill for an additional 10–20 minutes, or until the internal temperature reaches 160–162°F on a meat thermometer.
  6. Remove from the grill and let rest for 5 minutes before brushing with the final bit of sauce just before serving.

Notes

This recipe is perfect for family gatherings, casual cookouts, or weeknight dinners. Pair it with classic sides like coleslaw, potato salad, or grilled corn.