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White Barbecue Chicken

A flavorful twist on barbecue chicken featuring a creamy white sauce that adds tang and depth to each bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Method Notes

Ingredients
  

For the White Barbecue Sauce
  • 1.5 cups mayonnaise Opt for full-fat mayonnaise for a creamier texture.
  • 0.25 cup white vinegar Adds perfect tanginess; apple cider vinegar is a good substitute.
  • 1 tablespoon coarsely ground black pepper Freshly ground gives the best flavor.
  • 1 tablespoon whole grain mustard Adds nice texture and kick, can substitute with yellow mustard.
  • 1 teaspoon kosher salt Prefer kosher salt for its flaky texture and clean flavor.
  • 1 teaspoon granulated sugar Balances acidity.
  • 1 tablespoon fresh garlic, finely minced Fresh garlic for a punch!
  • 2 teaspoons prepared horseradish Packs a delightful punch of heat.
For the Chicken
  • 4 large skin-on, bone-in chicken breasts Approximately 1 lb each.
  • 0.25 cup olive oil High-quality enhances flavor; recommend Colavita.
  • 0.5 teaspoon kosher salt For seasoning the chicken before grilling.
  • 0.25 teaspoon freshly ground black pepper Enhances flavor.

Method
 

Preparation
  1. Prepare the White Barbecue Sauce: In a large bowl, mix mayonnaise, white vinegar, black pepper, mustard, salt, sugar, garlic, and horseradish until smooth. Reserve 2 cups for marinating, 1 cup for basting, and 1 cup for serving later.
  2. Marinate the Chicken: Place chicken breasts in a zip-top bag or bowl, add 2 cups of sauce, seal or cover, and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat the Grill: Preheat your grill to high (around 450-500°F).
  4. Prep the Chicken: Remove chicken from marinade, rinse under cold water, and pat dry with paper towels.
  5. Season the Chicken: Brush chicken with olive oil, then sprinkle with salt and pepper.
Cooking
  1. Grill the Chicken: Place chicken skin-side down on grill grates for 2-3 minutes or until grill marks form. Flip, brush with remaining olive oil, and grill another 2 minutes.
  2. Move to Indirect Heat: Transfer chicken to a cooler section of the grill, skin side up, reduce heat to medium (about 425°F), baste with reserved sauce, cover, and cook for 5 minutes. Repeat basting every 5 minutes for a total of 15 minutes.
  3. Check the Temperature: After the final baste, cover and grill for an additional 10-20 minutes until chicken reaches an internal temperature of 160-162°F.
  4. Rest and Serve: Remove chicken, let it rest for 5 minutes, and coat with remaining sauce before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven, covered with foil.