White Barbecue Chicken (2024)

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This White Barbecue Chicken is sure to become a new crowd favorite at all of your cookouts this summer!

As promised, today we’re sharing our recipe for White Barbecue Chicken. It uses that deliciously zesty White Barbecue Sauce recipe that we shared yesterday, and the chicken comes out super juicy and so flavorful! I’m even going to go as far as saying, I may never cook with red barbecue sauce ever again!

How do you make White Barbecue Chicken?

We started by mixing up a double batch of the White Barbecue Sauce (also sometimes called Alabama White BBQ Sauce) – and then used some of the sauce as a marinade for the chicken.

Once the chicken marinated for about four hours, we were ready to grill. I should note here that you do want to brush off any excess marinade before grilling because the sauce will burn before the chicken fully cooks through. But don’t worry – once the chicken is tender and juicy, you’ll brush on more of that white barbecue sauce toward the end of the cooking time, giving this White Barbecue Chicken more of that fantastic zesty flavor!

We also serve our White Barbecue Chicken with more sauce on the side – dabbing a little bit on the grilled, caramelized skin. The zesty flavors in the creamy sauce together with the grilled chicken are absolutely fantastic!

Can I make this recipe using other types of chicken pieces?

You bet! This recipe works equally as well with chicken wings or other chicken pieces as it does with bone-in chicken breasts.

In fact, we made white barbecue chicken wings for a recent cookout, and they were the hit of the party. (We should have doubled the recipe). Enjoy!

You may also like:

White Barbecue Sauce
Perdue’s Favorite Sweet and Smoky Chicken
Barbecue Chicken Wings

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Click here for our 100+ Best Chicken Recipes.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews

White Barbecue Chicken

Yield: 4 breasts 1x

Prep: 4 hours 15 minsCook: 35 minsTotal: 4 hours 50 minutes

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Ingredients

4 cups White Barbecue Sauce, see recipe here
4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Instructions

Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
Heat grill to high.
Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches between 160 and 162 degrees F, using a probe thermometer. (The internal temp of the chicken should rise to 165 degrees F as it rests.) Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
Serve with the reserved cup of White Barbecue Sauce.

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Cuisine:AmericanMethod:grilled

Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

Reader Interactions

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Laura T says
Posted on 6/18/19 at 7:22 pm

Made the chicken tonight, it was fabulous! I experimented, I made some breasts with skin an bone and some boneless skinless breasts. I marinated some and rinsed as directed, I left one unrinsed to see if it would burn and I tried with just putting the marinade during cooking. We definitely liked the marinated chicken breasts with the bone and skin, for me I wouldn’t rinse them as the one I didn’t rinse did not burn (maybe I was just lucky). The boneless skinless weren’t bad, they just were not as good as the bone in and skin chicken. Hopefully this helps someone. I will be making this chicken for 4th of July party! Thanks for posting the recipe!
Reply
- Martha says
  Posted on 6/18/19 at 8:01 pm
  
  Thanks for sharing your results Laura! So glad you enjoyed the recipe!
  Reply
Janet says
Posted on 4/13/19 at 2:41 pm

Can I cook this in the oven
Reply
- Martha says
  Posted on 4/13/19 at 9:29 pm
  
  Sure Janet – after it’s baked through, if you still want it crispier, just put your chicken under the broiler for a minute or two.
  Reply
Tammy says
Posted on 3/17/19 at 9:46 am

I’m trying this, today, with boneless chicken breasts… my son hates bone-in chicken 😉
Can’t wait to taste it!!!!
Reply
- Martha says
  Posted on 3/17/19 at 1:01 pm
  
  Hope you both enjoy the sauce Tammy!
  Reply
Susan Green says
Posted on 1/10/19 at 8:11 pm

People nor restaurants in Alabama marinate the chicken with the white sauce. I tried it. Certainly not needed . And I have been eating for 60 years
Reply
- Martha says
  See Also
  Cilantro & Lime Grilled Chicken Tacos
  Posted on 1/10/19 at 9:13 pm
  
  Thanks for your feedback Susan!
  Reply
Juanita says
Posted on 11/3/18 at 7:07 am

Can you bake this chicken instead of grilling and if so how long? Looks yummy!!!!!
Reply
- Martha says
  Posted on 11/3/18 at 8:51 am
  
  Hi Juanita – Sure – You can bake the chicken. Ideally you want to use a probe thermometer to see the internal temperature (and also chicken breasts will take longer than smaller pieces like thighs, legs or wings), but if you are only baking chicken breasts, at the same 425 degrees, I’m estimating the cook time will be around 30-40 minutes depending on the size of the breasts.)
  Reply
Angela L. Caudill says
Posted on 10/27/18 at 2:05 pm

wow what an amazing tasting bbq sauce. I have to start by saying that I truly do not like premade BBQ sauces but when I came across this one I thought well I shall make this for my friend. Also I really usually hate anything with vinegar. OMG OMG OMG this was fabulous. I could not find horseradish sauce but I did find a mustard with it in it. So I made with drumsticks and instead of a grill I used my oven at 425 and 20 min times three basting every 10 minutes. I ate three.
Reply
- Martha says
  Posted on 10/28/18 at 7:27 am
  
  Thank you – .So glad you enjoyed the recipe Angela!
  Reply
Dans says
Posted on 5/21/18 at 11:18 pm

Recipe looks amazing! How would this work if i decided to put the chicken in the oven? At what temperature and how long would you recommend? Thanks!
Reply
- Martha says
  Posted on 5/22/18 at 8:14 am
  
  Hi Dan – Sure – you can roast the chicken breasts in the oven – I’d suggest a slightly higher temp such as 375 degrees F, and since the size of chicken breasts at the store can vary so much – the cook time will vary. We’d still recommend using a probe thermometer to judge the timing but I’m guessing it will take at least 20 minutes to cook through (or longer). Since you do want some caramelization, you can also put the chicken under the broiler for a couple of minutes toward the end of the cook time. Hope that helps!
  Reply
Shrese says
Posted on 6/30/16 at 11:16 pm

When you say rinse the chicken after soaking in marinade, that means under water and completely removing the sauce on it?
Reply
- Martha says
  Posted on 7/1/16 at 7:21 am
  
  Hi Shrese – Yes – much of the flavor gets into the chicken during the marinating process. And you’ll also add more sauce once the chicken is cooked (this white sauce would burn while grilling if you left it on the chicken the entire time it cooked on your grill). Hope that helps clarify! Enjoy!
  Reply
  - Nancy says
    Posted on 6/25/18 at 2:03 pm
    
    I have never rinsed marinade off any an type of meat before grilling. It doesn’t make sense.
    Reply
    - Martha says
      Posted on 6/25/18 at 2:30 pm
      
      Hi Nancy – Thanks for your comment. In this case, we did that to ensure that any remnants of the marinade didn’t burn as the chicken was grilled.
      Reply
      - Nancy says
        Posted on 6/25/18 at 2:41 pm
        
        Thank you.
Caitlin says
Posted on 6/2/16 at 3:29 pm

Hey there! Could you try this on a combo of cast iron skillet and oven, do you think?
Reply
- Martha says
  Posted on 6/2/16 at 4:32 pm
  
  Hi Caitlin – Yes – that should work! Enjoy!
  Reply
Stephanie says
Posted on 6/2/16 at 10:57 am

Good Morning! I love your blog! I’m from Decatur, AL; so, I have eaten at Big Bob Gibson’s BBQ numerous times over the years and had many variations of the White BBQ Sauce (which I love); so, I can’t wait to try your recipe. The White Sauce is also super awesome on Pulled Pork. My Grandma made her own white sauce and always put the mason jar on the table whenever she cooked a pork roast. Have a great day, Steph
Reply
- Martha says
  Posted on 6/2/16 at 12:23 pm
  
  Thank you so much for writing to us Stephanie! Please let us know what you think of this version! We’re more than a little addicted to this sauce – can’t wait to try it on pulled pork!
  Reply

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FAQs

What is white barbecue sauce made of? ›

What is white BBQ sauce made of? Alabama white sauce starts with a base of mayonnaise and apple cider vinegar. Many variations exist but typical flavorings include mustard, Worcestershire sauce, sugar or honey, garlic and/or onion powder, and lots of black pepper.

Learn More Now ›

Who made the original Alabama white sauce? ›

A staple of Northern Alabama barbecue, this sauce is primarily a mixture of mayonnaise, vinegar, salt, and pepper. It was invented by Robert Gibson at Big Bob Gibson's Bar-B-Q in Decatur, AL, where freshly smoked chickens are pulled from the pit and then "baptized" in a pool of the sauce.

Get More Info Here ›

What is the white sauce at Mission BBQ? ›

Alabama white BBQ sauce is a mayonnaise-based dressing that also includes horseradish and cayenne pepper for a good amount of heat. Two packed tablespoons of brown sugar add some sweetness to the mix, while apple cider vinegar and lemon juice provide some flavorful acidity.

See Details ›

Is BBQ chicken the same as grilled chicken? ›

The difference between grilling and barbecuing is that grilling is done with the grill lid open and barbecuing is down with the grill lid closed. With the latter, the meat is bathed in heat for 30 minutes to a few hours, keeping the food tender and juicy.

How do you thicken white BBQ sauce? ›

Pectin. One of the best options as to how to thicken a BBQ sauce is to use pectin. Depending on where you get it from, pectin can come in two different varieties; high- and low-methoxyl pectin. Both however are available in the bakery aisle of many supermarkets and are typically made from apple cores or citrus rinds.

Discover More Details ›

What are the three types of BBQ sauce? ›

Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

Explore More ›

What is Alabama style BBQ? ›

Alabama barbecue is generally fueled by hickory wood, but oak and pecan are also used. Across Alabama, smoked pork—chipped, chopped, and sliced—is piled on hamburger buns and often topped with coleslaw, with dill pickles added as a defining condiment.

Where did white BBQ come from? ›

History of White Barbecue Sauce

Though white barbecue sauce is enjoyed around the country these days, it's a North Alabama tradition that dates back almost 100 years. Robert "Big Bob" Gibson of Decatur, Alabama is credited with creating the sauce in the 1920s.

Find Out More ›

What is the classic name for white sauce made from milk and flour? ›

The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Tell Me More ›

What is unholy BBQ sauce? ›

Unholy BBQ Sauce

Baptise your meat with this Mid Western-style sweet, rich, tomato-based sauce with added flavours of orange and fennel. Mix it with your mince or use it as base to your cooking.

What is Roadhouse BBQ sauce? ›

About Roadhouse original bbq sauce

The Original, based on pureed tomatoes is pleasantly sweet and smoky flavoured. The texture reminds a delicious home-made sauce with chunks of onions, pineapple and raisins and makes any comparision with a popular Ketchup sauce impossible.

Keep Reading ›

What flavor is Texas BBQ sauce? ›

Most barbecue sauces are ketchup based and sweetened with molasses and brown sugar. This Texas sauce takes a slight turn with a tomato paste base and a honey/brown sugar combo. The result is a sauce that is slightly thinner than most sticky sweet BBQ sauces and has a more robust tomato flavor.

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Is rotisserie healthier than grilled? ›

Today's grilling and rotisserie are fairly close. We use moderate heat to prepare wings, thighs and breasts. Both are healthy ways of cooking that best capture the flavors while dripping away fat.

Why is it called bar b que? ›

The Origin of 'Barbecue'

The history of the word barbecue goes back to the indigenous people of North and South America, the Spanish word barbacoa was used by the Taínos who inhabited Hispaniola, Jamaica and Cuba. Barbacoa was used to describe the slow cooking of meat over an open flame.

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Does chicken taste better, grilled or baked? ›

Grilled chicken typically provides a nice char, which gives the poultry more flavor and texture compared to baking or sauteing. It's especially nice during the warmer months because you get some fresh air — and the technique prevents the house from being overwhelmed with cooking odors.

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Is white sauce the same as ranch? ›

Ranch is thin and buttermilky, while white sauce should be thicker and richer, with more tang from the vinegar. It will have a bite similar to that of Carolina BBQ sauce.

Learn More Now ›

What is made of white sauce? ›

This white sauce can be used to make country gravy, macaroni and cheese, chicken pot pie, lasagna, and so much more. You can also make other sauces from this base. For instance: Make cream sauce by adding heavy cream.

Keep Reading ›

What is white sauce in culinary? ›

white sauce. noun. : a sauce made from seasoned milk, cream, or broth and thickened with flour.

Why is Chinese BBQ sauce different? ›

Unlike American-style barbecue sauces, traditional Chinese barbecue sauce doesn't contain tomatoes. Hoisin sauce, soy sauce, black bean paste, and Chinese five-spice powder are what bring the flavor.

Tell Me More ›

White Barbecue Chicken (2024)

Can I make this recipe using other types of chicken pieces?

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.