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White Barbecue Chicken Grilled

Featured in Recipes the Whole Family Will Love.

Succulent chicken breasts soak in a tangy white barbecue sauce before grilling, giving them remarkable flavor and tenderness. Grilling over high heat marks the skin and caramelizes the sauce, while finishing on lower heat ensures juicy, perfectly cooked meat. Brushing layers of sauce during grilling allows the chicken to develop a savory crust with layers of smoky, zesty goodness. Serve with extra white barbecue sauce on the side for dipping. This method delivers a satisfying balance of crisp skin, rich marinade, and melt-in-your-mouth texture, perfect for gatherings or family meals.

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Updated on Tue, 20 May 2025 13:36:37 GMT
White Barbecue Chicken Pin it
White Barbecue Chicken | mellierecipes.com

White Barbecue Chicken brings a smoky Alabama tradition right to your grill. This recipe delivers juicy flame-kissed chicken with a tangy white sauce that soaks in deep flavor during a long marinade. It is a special summertime treat my family requests every season the sizzle and aroma are unforgettable.

I discovered Alabama white sauce on a road trip and after a single taste I just knew it would be a permanent part of my grilling rotation. This chicken disappears faster than any other barbecue at our backyard gatherings.

Ingredients

  • White Barbecue Sauce: You will need four cups The rich tangy sharpness is what makes this dish special Make sure your mayo is fresh and use good apple cider vinegar for brightness
  • Large bone-in chicken breasts: About a pound each The skin keeps the meat juicy and browns beautifully Look for breasts that are plump and firm
  • Olive oil: Helps the skin get crispy and helps the outside take color Pick a fruity variety if possible
  • Kosher salt: Essential for drawing out moisture and flavor in the chicken
  • Freshly ground black pepper: Adds a sharp kick that balances the sauce

Step-by-Step Instructions

Prepare the Sauce:
You will need to make a large batch of White Barbecue Sauce Set aside one cup for the table and use two cups for marinating
Marinate the Chicken:
Place the chicken breasts in a large zip bag with two cups of your white sauce I let mine sit at least four hours overnight is even better for flavor
Preheat and Prep the Grill:
Get your grill hot High heat is needed for an initial sear Remove chicken from the marinade pat dry and brush skin with olive oil Sprinkle generously with salt and pepper
Initial Sear:
Lay chicken breasts skin side down on the hot grill Give them two to three minutes to develop grill marks then brush the back sides with more oil and flip two more minutes for even browning
Slow Cook and Glaze:
Move the chicken to a cooler part of the grill skin up Drop the heat to medium Brush tops with reserved sauce cover and cook five minutes Repeat brushing and covering two more times This gradual saucing helps the glaze set
Finish and Rest:
After the last basting sauce cover and let cook until a thermometer reads just above 160 degrees For large breasts this can take ten to twenty more minutes Remove chicken and rest with a final brush of sauce five minutes before slicing
Serve:
Arrange on a platter with extra white barbecue sauce on the side Invite everyone to dip and savor
White Barbecue Chicken Pin it
White Barbecue Chicken | mellierecipes.com

Every time I make this my youngest begs for the crispy caramelized skin You really cannot skip those final coats of sauce they create pure magic

Storage Tips

Leftover chicken keeps well in the fridge for up to three days tightly wrapped The flavors intensify overnight making sandwiches incredible To reheat place in a foil packet and warm it gently on a low grill or in the oven so it stays juicy

Ingredient Substitutions

No bone-in breasts No problem Use bone-in thighs and adjust cook time Thighs are even more forgiving and juicy If you do not have apple cider vinegar try white wine vinegar for a gentle tang

Serving Suggestions

Serve this chicken with sweet corn fresh slaw and a spoonful of extra sauce for drizzling It works beautifully with grilled veggies or sliced thin for barbecue sandwiches Potato salad and pickles are classic sides

Cultural Context

Alabama white barbecue sauce started in Northern Alabama as a local tradition unlike the tomato-based barbecue common elsewhere Some say it was originally used for smoked chicken and pork to provide a cool tangy contrast to the smoke

Frequently Asked Questions

→ What type of chicken is best for this dish?

Bone-in, skin-on chicken breasts work best, providing juicy results and a crisp exterior when grilled.

→ How long should the chicken marinate?

For the best flavor and tenderness, marinate the chicken for at least 4 hours or up to overnight.

→ What is white barbecue sauce?

It's a tangy, creamy sauce typically made with mayonnaise, vinegar, and spices, popular in Alabama-style barbecue.

→ How do I ensure the chicken is cooked through?

Use a probe thermometer; the chicken is done when the internal temperature reaches 165°F after resting.

→ Can I use other cuts of chicken?

Yes, thighs or drumsticks also work well, but adjust grilling time based on the cut's size and thickness.

→ What sides pair well with this chicken?

Classic barbecue sides like coleslaw, potato salad, cornbread, or grilled vegetables complement this chicken nicely.

White Barbecue Chicken Grilled

Tangy marinated chicken grilled until smoky, served with extra white barbecue sauce.

Prep Time
255 Minutes
Cook Time
35 Minutes
Total Time
290 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 chicken breasts)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Marinade and Sauce

01 4 cups White Barbecue Sauce, divided

→ Chicken

02 4 large skin-on, bone-in chicken breasts (approximately 450 g each)
03 1/4 cup olive oil
04 1/2 teaspoon kosher salt
05 1/4 teaspoon freshly ground black pepper

Instructions

Step 01

Prepare a double batch of White Barbecue Sauce if needed. Reserve two cups for marinating, one cup for basting during grilling, and one cup for serving.

Step 02

Place chicken breasts in a food-safe plastic bag with two cups of White Barbecue Sauce. Seal and refrigerate for at least four hours or overnight to marinate thoroughly.

Step 03

Preheat grill to high heat.

Step 04

Remove chicken from marinade, discard used marinade, rinse chicken with cold water, and pat dry with paper towels. Brush three tablespoons olive oil over the skin, then season both sides with kosher salt and freshly ground black pepper.

Step 05

Place chicken skin-side down on hot grill and sear for 2–3 minutes to achieve grill marks. Brush underside with remaining olive oil, flip, and grill for an additional 2 minutes.

Step 06

Transfer chicken to a cooler section of the grill or upper rack, skin-side up. Lower heat to medium, maintaining grill temperature around 220°C. Close the lid.

Step 07

Brush tops of breasts with a small amount of reserved White Barbecue Sauce. Cover and cook for 5 minutes. Repeat brushing and cooking in two further 5-minute intervals, layering the sauce for caramelization.

Step 08

After final basting, cover and continue grilling for 10–20 minutes, or until internal temperature reaches 71–72°C at the thickest part. Remove from heat; internal temperature will rise to 74°C during resting.

Step 09

Transfer chicken to a serving platter, brush tops with a little remaining sauce, and let rest for 5 minutes before serving. Serve with the additional cup of sauce on the side.

Notes

  1. Allowing the chicken to rest before serving ensures juices remain evenly distributed, resulting in moist, flavourful meat.

Tools You'll Need

  • Grill with lid
  • Food-safe resealable plastic bag
  • Pastry brush
  • Tongs
  • Probe thermometer
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains potential allergens depending on the ingredients used in the White Barbecue Sauce (may contain eggs or mustard).