White BBQ Chicken

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Here’s a detailed and flavor-packed recipe for White BBQ Chicken, featuring juicy grilled or roasted chicken slathered in a zesty, creamy Alabama-style white barbecue sauce. This Southern specialty is tangy, peppery, and totally different from the traditional tomato-based BBQ sauce — perfect for grilling season or any time of year!

White BBQ Chicken (Alabama Style)

Serves: 4–6

Prep Time: 15 minutes

Cook Time: 30–40 minutes

Marinate Time (optional): 1–4 hours

Total Time: 1–2 hours (including marination)

Ingredients:

For the Chicken:

  • 2 to 3 lbs bone-in, skin-on chicken (drumsticks, thighs, or whole leg quarters work best — but boneless chicken breasts or tenders can also be used)
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the White BBQ Sauce:

  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tbsp lemon juice (fresh is best)
  • 1 tbsp prepared horseradish (or more, to taste)
  • 1 tbsp Dijon mustard (or yellow mustard)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt (or to taste)
  • 1 tsp black pepper (fresh cracked if possible)
  • Optional: Pinch of cayenne pepper for heat
  • Optional: 1–2 tsp sugar or honey (to slightly mellow the tang)

Instructions:

1. 

Make the White BBQ Sauce:

In a medium bowl, whisk together:

  • Mayonnaise, apple cider vinegar, lemon juice
  • Horseradish, mustard, Worcestershire
  • Garlic powder, onion powder, salt, pepper, and cayenne (if using)

Adjust flavors to your liking — more vinegar for tang, more horseradish for heat, etc.

Set aside or refrigerate for later. The sauce gets better as it rests.

2. 

Prepare the Chicken:

Pat the chicken dry with paper towels. In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken pieces.

Optional Step: Marinate chicken in half the BBQ sauce (save the other half for basting or serving) for 1–4 hours in the fridge. This adds deeper flavor.

3. 

Cook the Chicken:

Grilling Method (recommended):

  • Preheat grill to medium-high heat (about 400°F / 200°C).
  • Oil the grates lightly. Place chicken skin-side down, searing for 3–5 minutes.
  • Move to indirect heat, cover, and grill until internal temperature reaches 165°F (74°C), about 25–30 minutes depending on thickness.
  • Baste chicken with white BBQ sauce during the last 5–10 minutes of cooking.

Oven-Baked Method:

  • Preheat oven to 400°F (200°C).
  • Arrange seasoned chicken on a baking sheet lined with foil or parchment.
  • Bake for 35–40 minutes, or until the internal temp is 165°F.
  • In the last 10 minutes of baking, baste the chicken with white BBQ sauce.
  • For crispy skin, broil on high for 2–3 minutes at the end.

4. 

Serve:

Serve hot with plenty of extra white BBQ sauce for dipping or drizzling. The sauce is also great on the side for vegetables, roasted potatoes, or even sandwiches.

Serving Suggestions:

  • Sides: Cornbread, potato salad, coleslaw, baked beans, grilled corn, or a green salad
  • Drinks: Sweet tea, lemonade, cold beer
  • Leftovers: Shred leftover chicken and mix with sauce for sandwiches or wraps

Tips & Variations:

  • Don’t overcook the chicken — use a meat thermometer for perfect results.
  • Make the sauce ahead of time — it’s better after sitting for at least 30 minutes.
  • Go boneless if you’re short on time — cook faster and great for sandwiches.
  • Add a smoky twist — try adding a splash of liquid smoke or smoked paprika to the sauce.

Would you like a smoked version, slow cooker version, or white BBQ pulled chicken recipe next?

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