Alabama White Sauce BBQ Chicken – Smoky, Tangy & Irresistibly Delicious!
Alabama White Sauce BBQ Chicken — the smoky, tangy, creamy backyard classic that turns simple grilled chicken into an absolute flavor bomb. Ever had that one sauce that makes everyone at the cookout stop mid-bite and go, “What is this magic?” Yep, this is it. Alabama White Sauce is like BBQ’s zesty cousin — mayo-based, peppery, and ridiculously addictive. And when you pair it with juicy grilled chicken? Oh man, you’re in for something special.
I first tried this sauce at a roadside BBQ joint in northern Alabama years ago, and I swear it changed my grilling game forever. I went home, grabbed a bottle of mayo, and refused to make plain BBQ chicken again. Since then, this recipe’s become my go-to for summer cookouts, tailgates, and lazy Saturday dinners. It’s super easy, fast, and always a crowd-pleaser. Plus, it’s one of those dishes that makes folks think you spent hours perfecting it — even if it only took 30 minutes. 😉
🥂 Why You’ll Love This Recipe
Here’s the thing about Alabama White Sauce BBQ Chicken — it’s not your standard sticky-sweet BBQ. It’s creamy, tangy, smoky, and downright different in the best way.
- Super quick — Ready in under an hour, start to finish.
- Unique flavor — That mayo-vinegar combo hits differently (trust me).
- Perfect for cookouts — Great on chicken, pork, or even as a dip.
- Family-approved — Even picky eaters can’t resist it.
And the best part? You don’t need fancy equipment or ingredients. Just a grill (or oven), a bowl, and a whisk.
🍴 Alabama White Sauce BBQ Chicken Recipe (Serves 4)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
🧂 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: a pinch of cayenne if you like it spicy
For the Alabama White Sauce:
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice (fresh-squeezed is best!)
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon sugar (balances that tang perfectly)
🍗 Step-by-Step Instructions
Step 1: Prep the Chicken
Pat your chicken dry with paper towels — moisture is the enemy of a good sear.
Drizzle with olive oil and sprinkle on paprika, garlic powder, salt, and pepper. Rub everything in like you mean it.
👉 Pro Tip: Let the chicken sit at room temp for 10–15 minutes before grilling. It helps it cook evenly and stay juicy.
Step 2: Make That Famous Alabama White Sauce
In a medium bowl, whisk together mayonnaise, vinegar, lemon juice, horseradish, mustard, and seasonings until smooth and creamy. Taste it — you want that perfect balance of tang, spice, and richness.
If it’s too thick, add a splash more vinegar. Too tangy? A little extra sugar smooths it out.
Set aside about ½ cup of sauce for basting and keep the rest for serving.
(TBH, I always double the sauce because everyone ends up dunking everything in it — fries, veggies, you name it.)
Step 3: Fire Up the Grill
Preheat your grill to medium-high (around 400°F).
Oil the grates lightly to prevent sticking — nothing sadder than losing half your chicken to the grill.
Grill the chicken for 5–6 minutes per side, depending on thickness. You’re looking for nice grill marks and an internal temp of 165°F.
During the last few minutes, brush the chicken generously with that reserved white sauce. The mayo caramelizes slightly and gives the meat this insane smoky-creamy crust. Chef’s kiss.
Step 4: Rest and Drizzle
Pull the chicken off the grill and let it rest for 5 minutes (don’t skip this — it keeps the juices in).
Drizzle or dunk with more white sauce before serving.
If you’re feeling fancy, sprinkle a little fresh cracked pepper on top for presentation points.
🤠 Why Alabama White Sauce Is So Darn Good
So, what’s the big deal about white BBQ sauce?
Unlike your usual tomato-based sauces, Alabama White Sauce gets its flavor from mayonnaise and vinegar — giving it a creamy, tangy bite that’s totally unique. It cuts through the smoky richness of grilled meat like a dream.
It was originally made famous by Big Bob Gibson Bar-B-Q in Decatur, Alabama — where they’d dunk entire smoked chickens into buckets of this sauce. Sounds messy, but it’s heavenly.
This sauce also pairs perfectly with:
- Pulled pork sandwiches
- Grilled shrimp skewers
- Roasted potatoes
- Even as a salad dressing if you thin it out with milk or water.
Once you make it, you’ll want to put it on everything — and I mean everything.
💡 Tips, Tricks & Variations
Because no two backyard cooks do BBQ the same way, here are some tried-and-true ideas:
Use Chicken Thighs Instead
Thighs stay juicier and have that richer flavor that white sauce loves.
Grill for about 6–7 minutes per side and thank me later.
Bake Instead of Grill
No grill? No problem.
Bake chicken at 400°F for 25–30 minutes, flipping halfway.
Then broil for 2–3 minutes to get that golden finish before basting with sauce.
Make It Spicy
Add a few dashes of hot sauce or more cayenne to the white sauce if you want some heat.
Smoked Chicken Magic
If you’ve got a smoker, go low and slow at 225°F for about 1½ hours.
Baste in the last 15 minutes — the smoke mixed with the sauce? Unreal.
Make Ahead Tip
You can make the Alabama White Sauce up to 5 days ahead.
Just keep it in a sealed jar in the fridge and give it a quick stir before using.
It actually tastes better after a day or two when the flavors get all cozy together.
🥗 Serving Suggestions
Here’s where you can really have fun. This BBQ chicken plays nice with just about anything from the Southern comfort lineup.
Try it with:
- Grilled corn on the cob with a little butter and paprika
- Creamy coleslaw (that tang-on-tang combo? Chef’s kiss)
- Potato salad or baked beans for that classic BBQ plate
- Buttermilk biscuits to soak up any leftover sauce (and there will be sauce)
And if you’ve got leftovers (rare, but it happens), slice the chicken up and make:
- BBQ chicken sandwiches
- Wraps with lettuce and pickles
- A killer salad topper for weekday lunches
🔥 Pro Tips for Perfect Grilled Chicken
- Don’t overcook it. Use a meat thermometer. 165°F is your golden number.
- Marinate your chicken in a bit of sauce before grilling for extra flavor.
- Rest it. Always. You worked hard for that juiciness; don’t lose it.
- Brush with sauce only at the end. If you do it too early, the mayo will burn.
Ever had dry chicken that needed a gallon of water to swallow? Yeah, no thanks. Follow these steps and you’ll get juicy, flavorful perfection every time.
🧊 Storing Leftovers
Let the chicken cool completely before storing.
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 2 months (just freeze the chicken without sauce).
To reheat, warm it in a skillet with a splash of chicken broth to keep it moist, then drizzle with fresh white sauce before serving.
🧑🍳 Fun Little Twist
If you want to get creative (and who doesn’t?), try Alabama White Sauce BBQ Pizza.
Use leftover chicken, some mozzarella, and drizzle the sauce over the top after baking. It’s weirdly amazing — think tangy, smoky, and cheesy all in one bite.
❤️ Final Thoughts
Alright, friend — there you have it. Alabama White Sauce BBQ Chicken is proof that not all BBQ has to be red and sticky. This creamy, zippy sauce takes grilled chicken to the next level, and it’s so easy you’ll wonder why you haven’t been making it for years.
So go ahead — fire up that grill, whisk that sauce, and wow your family this weekend. And if you end up licking the bowl clean, hey, no judgment here. 😉
Make it, love it, and tag me when your backyard smells like BBQ heaven. You’re officially part of the Alabama White Sauce fan club now. 🎉
