White Barbecue Chicken Recipe

If you crave smoky, tangy barbecue flavors with a creamy twist, you absolutely have to try White Barbecue Chicken. This Southern classic takes juicy, grilled chicken breasts and drenches them in a zesty mayonnaise-based white barbecue sauce—every bite is tender, savory, and sauced to perfection.

this Recipe

Ingredients You’ll Need

One of the best things about White Barbecue Chicken is how simple, honest ingredients work together to create something unforgettable. Every part has a purpose—building flavor layers or ensuring juicy, tender chicken straight off the grill.

• 4 cups White Barbecue Sauce: This creamy Alabama classic brings tang, richness, and a signature zing that makes the dish special. (Be sure to check out the recipe link if you need it!)
• 4 large skin-on, bone-in chicken breasts: Keeping the skin and bone locks in juices and delivers beautiful grill flavor; these meaty pieces turn out moist and satisfying.
• 1/4 cup olive oil: Olive oil helps crisp the skin, gives gorgeous grill marks, and seals in all the moisture.
• 1/2 teaspoon kosher salt: Just the right amount to season the meat and let the marinade shine.
• 1/4 teaspoon freshly ground black pepper: A touch of pepper enhances the subtle bite of the sauce and the roasted, golden skin.

Variations

There’s plenty of room to play with this White Barbecue Chicken! Don’t be afraid to swap ingredients or switch up the cooking method based on your cravings, dietary needs, or what’s in your fridge.

• Try thighs or drumsticks: This recipe works beautifully with skin-on, bone-in thighs or drumsticks for even juicier dark meat (and kids love them too!).
• Oven-roast instead of grill: No grill? Roast the marinated chicken at 425°F in your oven, basting with sauce as you go—the flavor stays just as rich.
• Spicy kick: Add a dash of cayenne, hot sauce, or extra horseradish to the sauce if you like your White Barbecue Chicken with a hit of heat.
• Lighter version: Go for boneless, skinless breasts and grill a bit more gently; you’ll still get all the barbecue flavor with fewer calories.

How to Make White Barbecue Chicken

Step 1: Make the White Barbecue Sauce & Marinate

Start by preparing a double batch of your favorite White Barbecue Sauce—half will be used for marinating and basting, while the rest is set aside for the table. Slip those plump chicken breasts into a zip-top bag with two cups of sauce, seal it up, and let them marinate for at least four hours (overnight is best for maximum flavor infusion!).

Step 2: Prep the Grill & Chicken

Get your grill going on high so it’s nice and hot—this is where the magic happens. Remove the chicken from the marinade, give it a gentle rinse and pat dry (to avoid flare-ups), then brush with olive oil and season with kosher salt and black pepper for a golden, seasoned crust.

Step 3: Sear for Grill Marks

Pop the chicken skin-side down on the hot grill grates for just two to three minutes so it gets those gorgeous charred marks and starts to sizzle. Brush olive oil on the back, flip, and sear the other side for another couple minutes—your kitchen will smell irresistible by now!

Step 4: Basque & Slow Cook

Move the chicken to a cooler side of the grill or up on a rack, skin up, and reduce the heat to medium (around 425°F). Now comes the fun part: every five minutes, brush the top with some reserved White Barbecue Sauce, close the lid, and repeat twice more. This layering bakes sticky, tangy flavor right into the chicken and caramelizes the skin beautifully.

Step 5: Finish & Rest

Keep grilling—the last step is finishing until the internal temperature hits 160–162°F (it’ll continue to rise as it rests). Let the chicken sit off the grill for five minutes so the juices settle, then drizzle a little more warm White Barbecue Sauce right over the top before serving with extra on the side.

How to Serve White Barbecue Chicken

Garnishes

For a pop of color and freshness, sprinkle White Barbecue Chicken with freshly chopped parsley or chives, a few thinly sliced scallions, or even a little extra cracked black pepper. Lemon wedges are also a bright touch that complements the creamy, tangy sauce beautifully.

Side Dishes

Nothing beats classic Southern sides—think cool coleslaw, crisp cucumber salad, grilled corn on the cob, or smoky baked beans. But don’t overlook a pillowy potato salad or thick-sliced white bread to swipe up every bit of sauce from your plate!

Creative Ways to Present

Tuck sliced White Barbecue Chicken into sliders or buns for a crowd-pleasing picnic, or pile the pieces onto a platter with lashings of sauce and fresh herbs for a dramatic barbecue centerpiece. Serving family style makes it easy for everyone to dig in and customize their portions.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers completely, then tuck them into an airtight container in the refrigerator. The chicken will stay fresh and moist for up to three days, making it perfect for a quick meal or sandwich the next day.

Freezing

To freeze, wrap the chicken tightly or place it in freezer bags, and be sure to include a little extra sauce to keep things flavorful. Thawed gently in the fridge overnight, it’ll be almost as delicious as fresh off the grill.

Reheating

For reheating, warm the chicken gently in a 300°F oven, wrapped loosely in foil to prevent drying out. Add a spoonful of reserved White Barbecue Sauce just before serving to revive all that creamy, tangy goodness.

FAQs

Final Thoughts

I can’t recommend White Barbecue Chicken enough—it’s always a hit at summer cookouts and feels like a little taste of Southern sunshine on your plate. Give it a try; I’d bet it quickly becomes a new favorite at your table, too!

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