Grilled Chicken Barbecue Sauce – Juicy & Flavor-Packed Recipe

There’s something magical about grilling season. As soon as the weather warms up and the grill makes its first appearance, our minds naturally wander toward juicy chicken, smoky char marks, and deeply flavorful sauces. But if you’re looking for something a little unexpected—something that feels like a twist on tradition—this grilled chicken with white barbecue sauce is about to become your new favorite.

What sets this dish apart from the standard barbecue chicken is the sauce. We’re not talking about your usual tomato-based, sticky-sweet barbecue sauce. Nope. This one is bold, creamy, and packed with tangy, peppery punch. White barbecue sauce, also known as Alabama white sauce, is built on a base of mayonnaise and vinegar, giving it a rich, luscious texture with a sharp bite that cuts right through the smokiness of grilled meat. It’s a brilliant contrast that wakes up your taste buds in the best way.

I first tried white barbecue sauce a few years ago during a summer trip through the South. We stopped at this little roadside shack outside of Birmingham, and the owner served chicken slathered in a pale, peppery sauce that looked almost too simple to be exciting. One bite, though, and I was completely hooked. The chicken was moist and juicy, the skin perfectly crisped from the grill, and the sauce clung to every bite in the most delicious way. I knew right then that I needed to recreate that flavor at home.

This recipe has become a staple in my kitchen, especially for family cookouts and lazy Sunday dinners. It’s incredibly easy to make, requires just a handful of ingredients, and delivers big, bold flavor with every bite. Whether you’re new to grilling or a seasoned pro, this dish is approachable, satisfying, and downright impressive. And if you’re someone who likes a little tang and a lot of personality in your food, you’re going to love what this sauce brings to the table.

Why You’ll Love This Grilled chicken barbecue Recipe

There are a lot of chicken recipes out there, but this one stands out—and for good reason. First off, the flavor profile is completely unique. The creamy tang of the white barbecue sauce is unlike anything you’ve tried before. It balances the richness of the grilled chicken with just enough acidity to keep things interesting, while the black pepper adds a bold, peppery note that really lingers on your palate.

Another reason to love this dish is its simplicity. You don’t need a long list of ingredients or complicated cooking techniques to pull it off. In fact, the most involved step is marinating the chicken, and even that requires little more than placing everything in a zip-top bag and letting it sit in the fridge. This makes it perfect for both busy weeknights and relaxed weekend barbecues. You can prep everything ahead of time, fire up the grill, and have dinner on the table in no time.

It’s also a recipe that’s incredibly flexible. You can use the white barbecue sauce not just as a marinade, but also as a glaze while grilling and a dipping sauce on the side. It’s a triple-threat kind of condiment that enhances the dish at every stage. And since the sauce is so versatile, it pairs well with other proteins too—think grilled turkey, roasted veggies, or even as a spread on sandwiches.

Finally, this chicken is seriously crowd-pleasing. The bone-in, skin-on chicken breasts stay wonderfully juicy on the grill, while the skin gets that irresistible crispy texture. It’s a dish that feels indulgent but is made with real, whole ingredients. Whether you’re serving it up for a casual family meal or showcasing it at your next cookout, this grilled chicken with white barbecue sauce will have everyone asking for seconds.

Health Benefits of this Grilled chicken barbecue

While grilled chicken may already have a reputation as a healthy go-to meal, this particular version adds a few wholesome perks without sacrificing flavor. It all starts with the chicken itself. Bone-in, skin-on chicken breasts are packed with lean protein, which is essential for muscle maintenance, cell regeneration, and overall energy. Choosing bone-in chicken helps retain moisture during cooking, which means less need for added fats to keep it juicy.

Grilling, as a cooking method, naturally reduces the need for added oils or heavy sauces. Unlike frying or sautéing, grilling allows excess fat to drip away from the meat while still imparting a delicious smoky flavor. This makes the dish lower in total fat compared to pan-fried alternatives, while still delivering that satisfying, crave-worthy texture.

Now let’s talk about the white barbecue sauce. While it does contain mayonnaise, which provides richness and creaminess, you can easily lighten the sauce using a healthier base—like avocado oil mayo or even Greek yogurt as a partial substitute. That way, you still get the tangy, peppery kick without going overboard on calories. Vinegar, a key component of the sauce, not only adds brightness but also comes with its own benefits, such as aiding digestion and stabilizing blood sugar levels.

Using olive oil in the seasoning process introduces heart-healthy monounsaturated fats, known to support cardiovascular health and reduce inflammation. And seasoning simply with salt and pepper means you’re not relying on processed mixes or additives to build flavor.

If you’re focused on keeping meals balanced, pairing this chicken with fresh vegetables, a whole grain, or a hearty salad rounds out the nutrition profile. You get a well-balanced plate full of protein, healthy fats, and fiber, making this an excellent choice for a satisfying and health-conscious meal.

Preparation Time, Servings, and Nutritional Information

This grilled chicken with white barbecue sauce strikes that perfect balance between flavor and efficiency. It’s easy enough to pull together on a busy night, but it feels elevated enough for a weekend cookout with friends and family.

Preparation Time
Marinating Time: 4 hours (or overnight for maximum flavor)
Active Prep Time: 15 minutes
Grilling Time: 25–35 minutes
Total Time: Approximately 4 hours and 45 minutes (including marinating)

Servings
This recipe serves 4 hearty portions, using 4 large bone-in, skin-on chicken breasts, about 1 pound each.

Nutritional Information (per serving)
Calories: 530
Protein: 45g
Carbohydrates: 4g
Fat: 37g
Saturated Fat: 6g
Cholesterol: 160mg
Sodium: 590mg
Fiber: 0g
Sugar: 2g

Note that the nutrition values may vary slightly depending on the specific ingredients you use for your white barbecue sauce, especially the type of mayonnaise.

Ingredients List of this Grilled chicken barbecue

To bring out the bold and zesty flavor of this Southern-inspired grilled chicken, you only need a handful of straightforward ingredients. Each one plays an essential role in achieving that perfect balance of savory, tangy, and juicy deliciousness.

For the Chicken
4 large bone-in, skin-on chicken breasts (about 1 pound each): These keep the meat juicy and flavorful while grilling, and the skin crisps up beautifully.
1/4 cup olive oil: Helps develop a golden crust on the skin and keeps it from sticking to the grill.
1/2 teaspoon kosher salt: Enhances the natural flavor of the chicken.
1/4 teaspoon freshly ground black pepper: Adds a subtle heat that pairs perfectly with the sauce.

For the White Barbecue Sauce
You’ll need a double batch of white barbecue sauce, which typically includes:
2 cups mayonnaise: Provides a creamy base.
1/2 cup white vinegar: Brings a bright, tangy acidity.
1 tablespoon Dijon mustard: Adds depth and a slight kick.
1 teaspoon horseradish: Optional, but adds a pleasant bite.
1/2 teaspoon garlic powder: For subtle savoriness.
1/2 teaspoon onion powder: Adds another layer of flavor.
1/4 teaspoon salt: To round out the sauce.
1/2 teaspoon black pepper: Essential for that signature Southern bite.

You will use the sauce in three ways:
2 cups for marinating the chicken
1 cup for brushing during grilling
1 cup for serving on the side

Step-By-Step Cooking Instructions of this Grilled chicken barbecue

Grilling chicken with white barbecue sauce is a simple process, but the key to success lies in a few important steps. From proper marination to careful grilling and layering of the sauce, each part of the process builds on the next to deliver a finished dish that’s juicy, flavorful, and beautifully cooked.

Step 1: Make the White Barbecue Sauce
Before you begin anything else, prepare your sauce.

• In a medium bowl, whisk together mayonnaise, white vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. If using horseradish, add it now.
• Whisk until the sauce is smooth and fully combined. Taste and adjust the seasoning if needed.
• Set aside 2 cups of the sauce for marinating, 1 cup for brushing during grilling, and 1 cup to serve on the side.

Step 2: Marinate the Chicken

• Place the chicken breasts in a large zip-top bag or a shallow container.
• Pour 2 cups of the white barbecue sauce over the chicken. Seal the bag or cover the container and turn the chicken to ensure it’s evenly coated.
• Refrigerate and marinate for at least 4 hours, or overnight for best results. The longer it sits, the more flavorful the chicken becomes.

Step 3: Preheat the Grill

• About 20 minutes before grilling, remove the chicken from the fridge and let it come to room temperature.
• Meanwhile, preheat your grill to high heat. If you’re using a gas grill, aim for around 450–500°F.

Step 4: Prepare the Chicken for Grilling

• Take the chicken out of the marinade and discard the used sauce.
• Rinse the chicken briefly under cold water to remove excess marinade, then pat it dry with paper towels. This ensures better browning and prevents flare-ups.
• Brush the chicken skin with 3 tablespoons of olive oil.
• Season each piece with kosher salt and freshly ground black pepper.

Step 5: Sear the Chicken

• Place the chicken skin-side down on the hottest part of the grill.
• Grill for 2–3 minutes to get those beautiful sear marks.
• Flip the chicken, brush the other side with remaining oil, and cook for another 2 minutes.

Step 6: Move to Indirect Heat

• Once seared, move the chicken to a cooler part of the grill, skin-side up.
• Lower the heat to medium (about 425°F) and close the lid.
• Brush the tops of the chicken with 1/3 of your reserved sauce (the 1 cup reserved for grilling).
• Close the lid and cook for 5 minutes.

Step 7: Continue Glazing and Grilling

• After 5 minutes, open the grill and brush again with more sauce.
• Close the lid and cook another 5 minutes.
• Repeat this one final time for a total of 3 rounds of glazing over 15 minutes.

Step 8: Finish Cooking

• After the final glaze, continue grilling for an additional 10–20 minutes or until the internal temperature of the chicken reaches 160–162°F.
• Use a meat thermometer inserted into the thickest part of the breast, avoiding the bone.
• Remove the chicken from the grill and let it rest for 5 minutes. During this time, the internal temperature will rise to a safe 165°F.

Step 9: Serve

• Just before serving, brush with a little more of the reserved sauce.
• Serve with the remaining sauce on the side for dipping or drizzling.

How to Serve this Grilled chicken barbecue

Serving grilled chicken with white barbecue sauce is all about embracing both the casual charm of backyard grilling and the bold Southern flavors that make this dish unforgettable. While the chicken itself is a showstopper, how you present it and what you serve alongside can elevate the entire experience.

One of the simplest and most satisfying ways to serve this dish is straight off the grill, placed on a large wooden cutting board or platter, with the skin crisp and golden. Spoon a bit of the extra white barbecue sauce over the top for added flavor and garnish with freshly chopped parsley or chives to add a pop of color. Set a small bowl of sauce on the side so guests can help themselves to more.

This chicken pairs wonderfully with a variety of textures and temperatures. You might want to contrast the hot, smoky chicken with cool, crisp sides like coleslaw, cucumber salad, or a fresh corn and tomato salad tossed with lemon vinaigrette. These side dishes cut through the richness of the sauce and add a refreshing balance.

If you’re going for a hearty dinner plate, consider serving the chicken with creamy mashed potatoes, grilled corn on the cob, or roasted sweet potatoes. These sides soak up the sauce beautifully and make the meal feel complete and comforting.

For a casual option, slice the grilled chicken and pile it onto toasted sandwich rolls or flatbreads. Drizzle with more white sauce, add some lettuce and pickles, and you’ve got the makings of a seriously crave-worthy sandwich. It’s a great idea for leftovers or for feeding a hungry crowd.

You can even repurpose this chicken in salads, grain bowls, or wraps. Cold grilled chicken, chopped and served over a bed of greens with a drizzle of white barbecue sauce as dressing, makes an excellent lunch the next day.

No matter how you choose to plate it, make sure the sauce is front and center. It’s what sets this dish apart, and it deserves to be showcased.

Pairing Suggestions

One of the best things about this recipe is how versatile it is when it comes to pairing. The creamy, zesty profile of the white barbecue sauce and the smoky richness of the grilled chicken make it a natural match for a wide variety of sides and beverages. Here are some of our favorite ways to round out your meal.

Side Dishes to Pair With Grilled Chicken and White Barbecue Sauce
Grilled Vegetables: A medley of bell peppers, zucchini, onions, and cherry tomatoes, brushed with olive oil and grilled alongside your chicken, makes for a colorful and healthy side.

Classic Coleslaw: A crunchy cabbage slaw with a vinegar-based dressing contrasts beautifully with the creamy sauce on the chicken, adding brightness to the plate.

Potato Salad: Go traditional with a mustard-based potato salad or try a lighter version with a dill vinaigrette. The hearty potatoes balance out the tangy flavors.

Cornbread or Dinner Rolls: Something slightly sweet and soft on the side is a nice touch, especially for sopping up extra sauce.

Roasted or Grilled Sweet Potatoes: Their natural sweetness pairs well with the peppery, vinegary sauce.

Cucumber and Tomato Salad: A crisp, cool salad with a splash of lemon juice and olive oil keeps things light and fresh.

Beverage Pairings
For drinks, reach for something that can either complement or cut through the richness of the sauce. Iced tea—sweetened or unsweetened—is a classic choice, offering a refreshing balance. Sparkling lemonade or limeade also works well, thanks to their citrus tang.

If you’re looking for something fizzy and fun, a cold sparkling water with a slice of lemon or cucumber is light and hydrating. For those who enjoy mocktails, a ginger beer-based drink or a blackberry mint cooler will offer bold flavor without overpowering the dish.

Avoid overly sweet beverages as they can compete with the tangy sauce. Instead, lean toward tart, crisp, and slightly acidic drinks to enhance the overall meal.

Storage, Freezing & Reheating Instructions

While grilled chicken is always best fresh off the grill, this recipe holds up beautifully when stored, making it ideal for leftovers or meal prep.

How to Store Leftovers
Allow the chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. It’s best to store the sauce separately to maintain its texture and flavor.

If you’ve already brushed extra sauce over the cooked chicken, no worries—it will still reheat well, but keep in mind that the skin may lose some of its crispiness.

Freezing Instructions
This grilled chicken freezes surprisingly well. Once the chicken is fully cooked and cooled, wrap each piece tightly in aluminum foil or plastic wrap. Then, place the wrapped pieces in a freezer-safe zip-top bag or container. Be sure to label and date the container. Freeze for up to 3 months.

If you’d like to freeze the sauce, do so in a separate container. While mayonnaise-based sauces can sometimes separate upon thawing, this one tends to hold up if gently stirred or whisked after defrosting.

Reheating Tips
For best results, thaw frozen chicken in the refrigerator overnight before reheating. To reheat, preheat your oven to 350°F. Place the chicken in a baking dish, cover loosely with foil to prevent it from drying out, and bake for 15 to 20 minutes or until heated through.

If you’re short on time, you can reheat in the microwave, although this may result in softer skin. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed to your liking.

To bring the sauce back to life, stir it well or whisk it quickly before serving. If it appears too thick, a splash of vinegar or water can loosen it slightly without affecting the flavor.

Common Mistakes to Avoid

Even a simple grilled chicken recipe can have a few stumbling blocks if you’re not careful. Here are the most common mistakes people make when preparing this dish—and how to avoid them.

Skipping the Marinade Time
Marinating is key to flavor and tenderness. If you rush this step or only marinate for a short time, the flavor won’t penetrate the meat. Try to plan ahead and let the chicken sit in the marinade for at least four hours, or overnight if possible.

Not Drying the Chicken Before Grilling
Excess marinade left on the chicken can cause flare-ups on the grill and prevent the skin from crisping properly. After removing the chicken from the marinade, give it a quick rinse and then pat it completely dry with paper towels.

Overcooking the Chicken
Bone-in chicken breasts are more forgiving than boneless, but they can still dry out if overcooked. Use a meat thermometer to ensure the chicken reaches 160–162°F, then let it rest off the grill. The residual heat will bring it up to the safe temperature of 165°F without drying it out.

Applying Sauce Too Early
Brushing on the white barbecue sauce too early in the grilling process can cause it to burn. Wait until the chicken is nearly cooked, then begin glazing during the final 15 minutes, as outlined in the recipe.

Not Saving Sauce for Serving
All too often, people forget to set aside some sauce for serving, using it all in the marinade or on the grill. Be sure to portion your sauce carefully. That final drizzle or dipping portion makes a big difference.

Pro Tips

For even better results with this already delicious recipe, keep these pro-level tips in mind. These small adjustments can make a big impact on both the flavor and presentation.

Use an Instant-Read Thermometer
There’s no substitute for accuracy when it comes to grilling meat. An instant-read thermometer ensures your chicken is cooked through but still juicy. Aim for 160–162°F, then rest to reach 165°F.

Let the Chicken Rest After Cooking
Resting the chicken is just as important as cooking it. This allows the juices to redistribute so they don’t all escape when you slice into it. Five minutes is all you need for perfect moisture retention.

Brush with Oil, Not Just Sauce
Olive oil helps the skin get crispy and golden on the grill. Don’t skip this step—it sets the stage for the flavor-packed sauce that follows.

Make the Sauce Ahead of Time
White barbecue sauce actually improves after sitting for a few hours. The flavors meld and intensify, making it even more delicious. Make it the day before if you can.

Add Wood Chips for Extra Smoke
If you’re using a gas grill and want to mimic that authentic smoky flavor, consider adding a smoker box with soaked wood chips. Hickory or applewood both pair beautifully with the tangy sauce.

Frequently Asked Questions (FAQs)

Even though this recipe is straightforward and beginner-friendly, a few common questions always pop up when people are trying it for the first time. Let’s walk through the answers so you can cook with total confidence and get the most out of every bite.

Can I use boneless, skinless chicken instead of bone-in, skin-on?
Yes, you absolutely can, but keep in mind that bone-in, skin-on chicken retains more moisture and has more flavor. If you’re using boneless breasts or thighs, reduce the grilling time accordingly and be extra cautious not to overcook. The skin also acts as a natural barrier against the grill’s high heat, so without it, the chicken can dry out faster.

What if I don’t have a grill?
No grill? No problem. You can make this recipe using an oven or stovetop grill pan. To oven-bake, preheat to 425°F and roast the marinated chicken on a wire rack set over a baking sheet. Bake for 35 to 40 minutes, brushing with sauce during the final 10–15 minutes. For a stovetop version, sear the chicken in a hot pan to get a golden crust, then finish it in the oven.

Can I use store-bought white barbecue sauce?
You can, but homemade is strongly recommended. Many store-bought versions lack the bold, fresh tang that makes this sauce stand out. If you’re short on time, go ahead and use a quality store brand—but be sure to taste and adjust seasoning as needed to suit your palate.

Can I make the sauce ahead of time?
Yes, and it’s actually better that way. White barbecue sauce develops more flavor after a few hours in the fridge. You can make it up to 3 days in advance. Just give it a good stir before using.

How spicy is the sauce?
The traditional version has a sharp peppery kick, but it’s not overwhelmingly spicy. If you’re sensitive to heat, reduce the black pepper slightly or skip the horseradish. If you love a spicy twist, feel free to add a pinch of cayenne or hot sauce.

What if I don’t have horseradish?
Horseradish is optional and adds a lovely sharpness, but it’s not essential. You can omit it entirely or replace it with a bit of Dijon mustard for a similar zing.

Can I freeze the sauce?
Technically, yes—but because it’s mayonnaise-based, it can separate when thawed. If you do freeze it, stir or whisk it vigorously once defrosted to help restore the creamy texture.

What’s the best way to avoid flare-ups on the grill?
Flare-ups usually happen when fat drips onto the flames. To minimize this, trim any excess skin or fat from the chicken and make sure it’s not dripping with marinade when it hits the grill. Keep a section of the grill cooler to move the chicken if flare-ups occur.

Can I double the recipe for a larger group?
Absolutely. This recipe scales beautifully. Just be sure not to overcrowd the grill. Cook in batches if necessary, and keep the first round warm in a low oven while the rest grills.

Is this dish kid-friendly?
Yes! Kids usually love the tangy flavor and creamy texture of the sauce. If you’re serving to little ones, you can dial back the black pepper a bit to make it milder, and maybe skip the horseradish altogether.

Conclusion & Call to Action

This grilled chicken with white barbecue sauce is one of those recipes that just begs to be made again and again. It’s the kind of dish that turns an ordinary night into something special, thanks to its bold flavors, satisfying texture, and all-around Southern charm. With just a few simple ingredients and some basic grilling techniques, you can create a meal that’s equal parts comforting and unforgettable.

Whether you’re hosting a family barbecue, trying to switch up your weeknight dinner routine, or simply craving something different and delicious, this recipe delivers every single time. The creamy, tangy, peppery sauce adds such a unique twist to the juicy grilled chicken that it might just become your new favorite. And once you’ve tasted it, you’ll understand why this Alabama-born sauce has such a cult following.

If you’re nervous about grilling or trying a new style of barbecue, let this recipe be your entry point. It’s forgiving, flexible, and full of flavor—and best of all, it’s nearly impossible to mess up if you follow the steps. Plus, you can make it your own with different sides, custom sauce tweaks, or even alternative proteins.

I’d love for you to give this grilled chicken with white barbecue sauce a try and let me know how it turns out for you. Did you add a twist to the sauce? Did you serve it in sandwiches or on a platter with fresh sides? I’m always excited to see your delicious creations. If you snap a photo, be sure to share it and tag me so I can cheer you on. And don’t forget to leave a comment or review to let others know how it went.

Here’s to juicy, flavorful chicken, bold Southern sauces, and meals that bring everyone to the table. Happy grilling!

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