Alabama White Sauce Chicken
intro
Smoky, juicy grilled chicken coated in tangy, creamy, peppery white sauce—this iconic Northern Alabama BBQ staple is perfect for casual outdoor cookouts.
Ingredients
Steps
Mix the white sauce
In a medium mixing bowl, whisk together 240ml full-fat mayonnaise, 60ml apple cider vinegar, 1 tablespoon drained prepared horseradish, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper until completely smooth with no lumps. Transfer 120ml (half) of the finished sauce to a small serving bowl and set it in the fridge until serving; reserve the remaining half for basting the chicken during grilling.
Prep and season chicken
Pat 900g bone-in, skin-on chicken thighs completely dry on all sides with paper towels to ensure crispy skin during grilling. Season every surface of the chicken evenly with the remaining 1 teaspoon of kosher salt, then let the chicken rest at room temperature for 15 minutes to take the chill off for even cooking.
Preheat and oil grill
Preheat a gas or charcoal grill to medium-high heat, reaching a steady grate temperature of 190-205°C (375-400°F). Once hot, scrub the grill grates thoroughly with a wire grill brush to remove charred debris, then wipe the grates with a folded paper towel coated in 1 tablespoon neutral canola oil (held with long tongs to avoid burns) to create a non-stick surface.
Sear chicken skin-side down
Arrange the chicken thighs on the oiled grates skin-side down, spacing them 2cm (1 inch) apart for even air flow. Close the grill lid and cook undisturbed for 8 minutes, until the skin is deep golden, crispy, and releases easily from the grates without sticking.
Flip and baste chicken
Use long heat-proof tongs to flip each chicken thigh to the bone-side facing up. Generously brush the crispy cooked skin with half of the reserved basting sauce, using a silicone basting brush. Close the grill lid, maintain a steady 190°C (375°F) temperature, and cook for 7 minutes.
Finish cooking chicken
Flip the chicken back to skin-side up, and brush the exposed bone side with the remaining basting sauce. Close the lid and cook for 5-7 more minutes, until the thickest part of the chicken (not touching bone) reaches an internal temperature of 74°C (165°F) on an instant-read meat thermometer, and the sauce is set with light golden edges.
Rest and serve
Transfer the cooked chicken to a clean serving platter, tent loosely with a sheet of aluminum foil, and let it rest for 5 minutes to let juices redistribute through the meat. Serve hot, with the reserved chilled white sauce on the side for extra dipping.
Tips
2.Wait to baste the chicken until after the initial 8-minute skin sear: the mayonnaise-based sauce burns quickly over direct high heat, leading to a bitter, charred exterior if applied too early.
3.Keep serving sauce fully separate from basting sauce to avoid cross-contamination with raw chicken juices; never serve sauce that has come into contact with uncooked poultry.
OMG this Alabama white sauce chicken is a total game changer! I made it for our Sunday family dinner last night and even my super picky 7 year old asked for seconds. The sauce is tangy, creamy, and has just the right kick of horseradish—way better than the store-bought white BBQ sauce I used to grab. The 35 minute cook time was so doable on a busy school night too, can’t wait to bring this to the neighborhood potluck next weekend!
SO good. I whipped up a double batch on Sunday for meal prep, tossed the grilled chicken in the sauce, and paired it with roasted broccoli and rice for my work lunches all week. Super easy even for someone who burns toast half the time, no cap. The tang from the apple cider vinegar cuts through the creaminess so well I didn’t even get sick of it by Friday.
Brought this to our church potluck on Saturday and people were literally crowding the platter asking for the recipe! A couple folks said they’d never had Alabama white sauce before and were shocked how well it goes with crispy grilled chicken. I added a tiny extra pinch of cayenne for a little more heat and it was chef’s kiss.
Tried this last night for our first backyard cookout of the spring and it was a hit! I will say I almost messed up the sauce by adding way too much mayo at first, but once I balanced it with more vinegar and a little lemon juice it turned out great. Definitely going in the regular grilling rotation this summer.
I don’t have an outdoor grill so I made this in my cast iron skillet on the stovetop and it still turned out incredible! The sauce is so bright and zesty, I even dipped my fries in the leftover sauce. Easy enough for a weeknight, fancy enough to serve to friends when they come over for dinner.
My whole family loved this! I added a teaspoon of smoked paprika and a little extra black pepper to the sauce to give it more depth, and it paired perfectly with the smoky grilled chicken. Even my husband who only eats hot sauce on everything said this is his new favorite chicken recipe. 10/10.
As a college student with barely any cooking skills and a tiny dorm kitchen, this was so easy to pull off! I used chicken tenders instead of whole pieces because they cook faster, mixed up the sauce in a bowl in 2 minutes, and cooked it on my little countertop grill. Total game changer for when I’m sick of dining hall food.
So happy this recipe is naturally gluten free! I’ve been looking for a fun new grilling recipe that works for my dietary needs and this absolutely delivered. I served it with coleslaw and cornbread for my birthday cookout and every single guest asked for the recipe, even the ones who don’t eat gluten free!
Made this last night and honestly? It was fine. The sauce was a little too tangy for my kids’ taste, so next time I’ll cut the apple cider vinegar by a tablespoon and add a tiny bit of honey to mellow it out. Cook time was spot on though, chicken was perfectly juicy at 35 minutes total.
Tested this out ahead of our college football tailgate next month and it’s going to be the star of the spread! The sauce stays creamy even when it’s sitting out for a couple hours, the chicken cooked up perfectly juicy in 35 minutes like the recipe said, and it’s way more unique than the usual burgers and hot dogs everyone brings to tailgates. Already picked up extra mayo and apple cider vinegar to make a triple batch for game day, can’t wait for everyone to try it.