Name: Alabama White BBQ Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 600 g Chicken Thigh, bone-in or boneless; ½ cup Mayonnaise, for white BBQ sauce; 2 tbsp Vinegar, for tang; 1 tbsp Lemon Juice, fresh; 1 tsp Dijon Mustard, for sharpness; 1 tsp Hot Sauce, adjust to taste; ¾ tsp Garlic Powder, divided; 1 tsp Paprika, for chicken seasoning; 1 tsp Salt, divided; 1 tsp Ground Black Pepper, divided; 1 tbsp Neutral Oil, for brushing chicken

1 hrtotal

50 min hands-on10 min hands-off

Prep 15 min · Cook 35 min

Serves: 4
Difficulty: Medium
Spice: Medium

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Method

Season the chicken with oil, paprika, some garlic powder, salt, and black pepper.
Mix mayonnaise, vinegar, lemon juice, Dijon mustard, hot sauce, remaining garlic powder, salt, and black pepper into a smooth white sauce.
Grill the chicken over medium heat until browned and cooked through.
Brush some white BBQ sauce over the hot chicken during the final minutes of grilling.
Rest the chicken briefly, then serve with extra sauce on the side.

How to tell it's done

The chicken should be smoky and juicy, with a tangy white sauce that lightly coats the surface.

Getting it right

Tip

Do not boil the white sauce on the grill; brush it near the end so it warms without splitting.

What to serve it with

Serve with coleslaw, cornbread, pickles, or grilled corn.

Common mistakes

The sauce splits into a greasy mess on the grill.: Alabama white sauce is mayonnaise, and mayonnaise breaks over direct heat. Brush it on after the chicken comes off, or in the last moments away from the flame — never as a basting sauce throughout.
The chicken is dry.: Thighs are specified for a reason and they forgive far more than breast. Even so, pull them at about 74°C at the bone; the sauce goes on hot chicken, not chicken that has been held on the grill waiting for it.

Substitutions

Chicken Thigh — Chicken Breast can be used, but thighs stay juicier on the grill.
Mayonnaise — Use a plain eggless mayonnaise only if needed, but flavor and allergen status will change.

Storing and reheating

The sauce keeps a week in the fridge in a sealed jar and is better after a day. Cooked chicken keeps three days. Store them apart and combine when serving, since sauced chicken goes soft in the fridge.

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Ingredients