Grilled Chicken with White Barbecue Sauce
Elevate your barbecue game with this Grilled Chicken with White Barbecue Sauce recipe—a tangy, smoky twist on traditional BBQ fare. Featuring juicy, bone-in, skin-on chicken thighs seasoned with a bold blend of spices, this dish is grilled to crispy perfection. The highlight is the Alabama-inspired white barbecue sauce, made from creamy mayonnaise, zesty apple cider vinegar, a hint of horseradish, and a touch of sweetness from honey and lemon juice. This unique sauce provides a tangy, velvety complement to the smoky grilled chicken. Perfect for summer cookouts, this recipe is quick to prepare, taking just 15 minutes of prep and 25 minutes to cook. Serve the chicken with a drizzle of the luscious sauce or as a dipping companion for a meal that's bursting with Southern flavor and barbecue charm.
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Mayonnaise
- 0.25 cup Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Horseradish (prepared)
- 2 teaspoons Honey
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt (for sauce)
- 0.5 teaspoon Black pepper (for sauce)
- 0.5 teaspoon Smoked paprika (optional, for sauce)
Directions
Step 1
Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates to prevent sticking.
Step 2
Pat the chicken thighs dry with paper towels. Rub them with olive oil, then season evenly with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika.
Step 3
Place the chicken thighs on the grill skin-side down. Cook for 6-8 minutes, or until the skin is crisp and golden brown. Flip the chicken and cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
Step 4
While the chicken is grilling, prepare the white barbecue sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish, honey, lemon juice, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and smoked paprika (if using). Adjust seasoning to taste and refrigerate the sauce until ready to serve.
Step 5
Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes to keep it juicy.
Step 6
Serve the grilled chicken warm with a generous drizzle of the white barbecue sauce on top or on the side for dipping. Enjoy!
Nutrition Facts
| Serving size | (1005.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3356.2 |
| Total Fat 297.3g | 0% |
| Saturated Fat 46.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 721.3mg | 0% |
| Sodium 4903.8mg | 0% |
| Total Carbohydrate 68.2g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 13.0g | |
| Protein 109.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 105.7mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1350.1mg | 0% |
Source of Calories