This White Barbecue Chicken is sure to become a new crowd favorite at all of your cookouts this winter.
Today we’re sharing our recipe for White Barbecue Chicken. The chicken comes out super juicy and so flavorful!
We started by mixing up a double batch of the White Barbecue 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 served 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!
P.S. This recipe works equally as well with chicken wings or other chicken pieces as it does with bone-in chicken breasts. Enjoy!
White Barbecue Chicken
- Prep Time: 4 hours 15 mins
- Cook Time: 35 mins
- Total Time: 4 hours 50 minutes
- Yield: 4 breasts
INGREDIENTS
- 4 cups White Barbecue Sauce, see recipe below
- 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Prepare a double batch of the White Barbecue Sauce, recipe . 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 155 degrees F, using a probe thermometer. 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.
White Barbecue Sauce
Have you ever tried White Barbecue Sauce?
Its zesty, creamy and fantastic!
White Barbecue Sauce is a zesty, tangy mayonnaise-based sauce that gets a great kick of flavor from the addition of vinegar, horseradish and mustard, plus minced fresh garlic and coarsely ground black pepper.
The original recipe calls for Creole mustard – but we weren’t able to find it locally so we swapped in a zesty whole grain mustard instead. (The sauce was still wonderful!) You can find Creole mustard online.
Although we stayed fairly true to the original recipe below, I would imagine you could have some fun with this White Barbecue Sauce recipe – varying the type of vinegar used, swapping in different mustards, and even adding in different seasonings if you’d like! (The original recipe also added in a quarter-cup of water to their White Barbecue Sauce, but we liked a thicker consistency so we left it out.)
White Barbecue Sauce
| Yield 2 cups | Prep Time 5 mins | Total Time 5 mins |
Author: Zeeshan
INGREDIENTS
- 1½ cups mayonnaise
- ¼ cup white wine vinegar
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon whole grain mustard (or Creole mustard)
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 tablespoon fresh garlic, finely minced
- 2 teaspoons prepared horseradish
INSTRUCTIONS
- Place all ingredients in a small bowl and whisk to combine.
- Use in place of any red barbecue sauce.
Nutritional Facts
Serving Size 1 tablespoon Serves 32
Amount per serving
calories 75
% daily value *
Total fat 12%
saturated fat 1.2 g
trans fat 0g
Polyunsaturated Fat 4.7g
Monounsaturated Fat 1.8g 0 %
Cholesterol 4.5mg 2%
Sodium 141 mg 6%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0.1g 0 %
Sugars 0.2g
Protein 0.2