If you’ve never had White BBQ Sauce, you are missing out!  It’s delicious and worth trying!  It has a zesty, tangy, mayonnaise-y base that is combined with vinegar, mustard, and spices.  It’s a very popular condiment in Alabama from what I hear.

One thing I love about this recipe is it makes enough to use between multiple recipes and have some to save for later.  You can also play around with the flavors until you find your favorite combination – swap in a different mustard or vinegar, add different seasonings, etc.  I pair the White BBQ Sauce with grilled chicken most frequently, which is the recipe I want to share with you today.

The recipe can be found here.

Start by making the BBQ sauce.  Add the mayonnaise, vinegar, mustard, salt, pepper, sugar, garlic, and horseradish to a bowl and whisk to combine.  This recipe makes about 4 cups of BBQ sauce.  You can always half the recipe (or double) if needed.

Place the chicken in a Ziploc bag.  Add 2 cups of the White BBQ Sauce.  Seal the bag and toss to coat the chicken in the marinade.  Place in the fridge to marinate overnight.

Cover the remaining marinade and place in the fridge.

Once the chicken is done marinating, preheat the grill to 350 degrees F.  Add the chicken and grill on each side for about 8-10 minutes or until cooked through and an internal temperature of 165 degrees F is reached.

Remove the chicken from the grill and place on a cutting board to rest for about 5 minutes.

Slice the chicken and serve with additional BBQ sauce brushed on top and on the side for dipping (trust me, it’s SO good).  Enjoy!

The recipe can be found here.

I think this recipe pairs well with mashed potatoes, steamed vegetables, corn on the cob…. anything you would typically serve with chicken or BBQ’d meats.  It’s the perfect summer meal!

Click here for another fun recipe to try with the White BBQ Sauce.

Happy Cooking!

Share this post...Tweet about this on Twitter
Share on Facebook
Pin on Pinterest
This entry was posted in Grilling, Poultry, Uncategorized and tagged , . Bookmark the permalink.