Alabama White Barbecue Chicken

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Alabama White Barbecue Chicken: A Tangy, Creamy Grilled Delight

If you’ve never tried Alabama’s famous white barbecue sauce, you’re in for a life-changing culinary experience! This Creamy White Barbecue Chicken recipe features tender, juicy chicken smothered in a tangy, peppery mayonnaise-based sauce that will revolutionize your grilling game. Unlike traditional tomato-based BBQ sauces, this Alabama specialty offers a refreshing, zesty flavor profile that perfectly complements smoky grilled chicken.

Why This Recipe Stands Out

🔥 Unique flavor profile – A delicious departure from standard BBQ
🍗 Ultra-moist chicken – Brining ensures juicy results every time
⏱ Meal prep friendly – Sauce lasts weeks in the fridge
🌿 Versatile uses – Great on turkey, pork, or as a dipping sauce
👨‍🍳 Restaurant-quality at home

The Secret Behind Alabama White Sauce

Originating in northern Alabama in the 1920s, this mayonnaise-based sauce was created to complement smoked chicken. The acidity from vinegar and lemon juice cuts through the richness of mayo, while the pepper and horseradish add a pleasant kick. Unlike thick, sweet BBQ sauces, this white version:

  • Clings beautifully to chicken
  • Won’t burn on the grill
  • Provides a cooler, creamier eating experience

Ingredients You’ll Need

For the Chicken Brine:

  • 4 lbs bone-in, skin-on chicken pieces
  • ¼ cup kosher salt
  • ¼ cup sugar
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 gallon cold water

For the White BBQ Sauce:

  • 1½ cups real mayonnaise
  • ½ cup apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp prepared horseradish
  • 1 tbsp coarse ground black pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper (optional)

For Grilling:

  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper

Step-by-Step Instructions

1. Brining the Chicken (4-12 hours ahead)

  1. In a large pot, combine salt, sugar, peppercorns, and bay leaves with 1 quart boiling water
  2. Stir until dissolved, then add 3 quarts cold water
  3. Submerge chicken completely and refrigerate for 4-12 hours

Pro Tip: For best results, brine overnight (but no longer than 12 hours)

2. Making the White Sauce

  1. Whisk together all sauce ingredients until smooth
  2. Cover and refrigerate for at least 2 hours (flavor improves over time)
  3. Reserve ½ cup for basting; rest for serving

3. Preparing for the Grill

  1. Remove chicken from brine and pat very dry
  2. Rub with oil and season with salt & pepper
  3. Allow to rest at room temperature for 30 minutes before proceeding.

4. Grilling to Perfection

  1. Preheat grill to medium-high (375-400°F)
  2. Place chicken skin-side up over indirect heat
  3. Grill covered for 30 minutes
  4. Flip, baste with sauce, and grill 20 more minutes
  5. Baste again, then move over direct heat for 5 minutes to crisp skin
  6. Internal temp should reach 165°F in thickest part

5. Serving

  1. Let chicken rest 10 minutes
  2. Serve with extra white sauce on the side
  3. Garnish with fresh parsley if desired

Expert Tips for Success

  • Brine timing matters – 4 hours minimum, 12 hours max
  • Dry skin = crispy skin – Pat thoroughly before oiling
  • Two-stage grilling – Indirect heat cooks through, direct heat crisps
  • Sauce development – Make sauce a day ahead for best flavor
  • Don’t sauce too early – Wait until last 20 minutes to prevent burning

Nutritional Information

Serving (1 leg quarter + sauce)Amount
Calories520
Fat38g
Protein42g
Carbs3g
Sodium1200mg

Nutrition will vary based on chicken parts used

Frequently Asked Questions

Can I use boneless chicken?

Yes! Adjust cooking time to 20-25 minutes total. Brine for only 2-4 hours.

How long does the sauce keep?

Stored in an airtight container, it lasts 3-4 weeks in the refrigerator.

Is there a substitute for horseradish?

Use ½ tsp dry mustard powder, though the flavor will differ slightly.

Can I bake this instead?

Absolutely! Bake at 400°F for 40-50 minutes, basting during last 15 minutes.

Creative Variations

Spicy Alabama Chicken

  • Add 1 tbsp hot sauce to brine
  • Increase cayenne to 1 tsp in sauce

Herbed White Sauce

  • Stir in 2 tbsp chopped fresh herbs (dill, chives, parsley)

Alabama Turkey Burgers

  • Use sauce as both binder and topping for ground turkey patties

Serving Suggestions

🍽 Perfect with:

  • Creamy coleslaw
  • Cornbread
  • Grilled corn
  • Baked beans

🍹 Pair with:

  • Crisp lager beer
  • Sweet iced tea
  • Dry rosé wine

Why This Beats Regular BBQ Chicken

✔ More complex flavor profile
✔ Juicier meat thanks to brining
✔ Sauce won’t burn like tomato-based versions
✔ Lighter feeling despite creamy sauce
✔ Conversation starter at cookouts

Make-Ahead Tips

✓ Brine chicken overnight
✓ Make sauce ahead and store refrigerated for up to 2 weeks
✓ Pre-measure dry rub ingredients
✓ Set up grilling station before starting

Final Thoughts

This Alabama White Barbecue Chicken will change how you think about grilled chicken. The creamy, tangy sauce perfectly balances the smoky char from the grill, while the brining process ensures unbelievably moist meat every time. Whether you’re hosting a backyard BBQ or just want to jazz up weeknight dinners, this recipe delivers restaurant-quality results with homemade simplicity.

We’d love to hear your experience! Did you try any variations? How did your guests react? Share your thoughts in the comments below!

Happy grilling! 🍗🔥

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