Do you know what I love about Independence Day Weekend? So many people get together and get their BBQ on. They add a little sizzle to the grill.
Care to join me in a patriotic happy dance? I knew you would.
To add the OMG to your BBQ I’m sharing one of my absolute favorite barbecue sauce recipes. We’re heading south to Alabama where they know a thing or two about Bar-be-cue. We’re going to leave behind the red, sweet, molasses based, store bought sauce to make something really special for your Memorial Day celebration. We’re making Alabama White BBQ Sauce for grilled chicken.
Did you make the “what the heck?” face when you saw ‘White BBQ Sauce”? If you haven’t tried grilled chicken with white sauce: prepare to have your world rocked.
There are many Alabama white sauce recipes floating around but this is my own take on the celebrated sauce to be used as both baste and a delicious dipping sauce. I always make a double batch so we have plenty. If I’m lucky enough to have leftovers I schmear it on everything because it’s great on pulled pork, fish, baked potatoes, pasta, potato salad, BBQ chicken pizza, drizzled on grilled veggies or eaten standing at the fridge with a spoon.
No time to BBQ? Do this instead – Chicken Paillards – A Quicker Chicken Dinner Winner
Now, I’m not saying I don’t like traditional BBQ sauce that you buy from the grocery store. Far from it, I always have a bottle in my fridge. But when I plan to BBQ, I mean really BBQ; I make sauce from scratch. Because I’m a Diva.
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We’re also going to give our wallets a break and skip the steak. With this over the top sauce for chicken no one will ask “Where’s the beef?”
Alabama White BBQ Sauce à la Diva
What You’ll Need:
- ½ cup mayo
- ¼ cup sour cream
- 2 tablespoons cider vinegar
- 2 ½ tablespoons apple cider
- ½ teaspoon lemon juice
- 1 teaspoon prepared horseradish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne
- 1 tablespoon sugar
To make the white sauce, combine all of the ingredients in a bowl or mason jar and refrigerate for at least 30 minutes before serving. Refrigerate any unused sauce for up to 3 days.
To make the chicken:
- Preheat the grill to medium-high 400°F .
- Season chicken pieces with salt, pepper and garlic powder. Keep it simple so the sauce can shine.
- Place chicken on the grill and baste with the white sauce, turning and coating until the chicken is cooked through to 165°F on your meat thermometer.
Any sauce that has been contaminated by raw meat should be discarded.
Serve extra sauce on the side.
When I took these photos, I spatchcocked two chickens to take to a BBQ party. Don’t tell anyone but it was too stinkin’ hot to BQQ so I did these in the oven.
I made a double batch of sauce so I’d have plenty to baste the chickens still have sauce to take to the party. (Where it was a hit, by the way. People put it on everything!)
Here’s whatcha do: Set the oven to 425°F and prep the chickens. To learn how to spatchcock go:
- Brush the underside of the chickens with sauce first and let it hang out for a few minutes.
- Next, flip them over and brush the sauce on the skin side.
- I added a sprinkle of kosher salt also to be sure the birds are well seasoned.
- Let it hang a few minutes, then pop them in the oven.
- Set the timer for 15 minutes and baste the chicken with the sauce. (It bastes the chicken with the sauce.)
- Set it for 20 minutes and test for doneness with a kitchen thermometer. You’re looking for 165° at the thickest part of the thigh.
- Cover loosely with foil and let rest for at least 15 minutes.
Now THAT’S some good chicken!