BBQ Chicken With White Sauce Alabama – Smoked Grilled Chicken Creamy White Mayonnaise Vinegar Sauce

I’ve perfected Alabama’s tangy BBQ chicken, hailing from 1920s Decatur, where I grill bone-in pieces to smoky perfection and coat them in a creamy white sauce mixing mayonnaise, apple cider vinegar, and lemon juice for that irresistible zest. It’s easy to tweak with herbs or spices. Stay tuned for the full scoop on ingredients, steps, and tools to make this your go-to dish.

History

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Alabama BBQ Chicken with White Sauce traces its origins to early 20th-century Alabama, particularly Decatur, where pitmaster Robert Gibson of Big Bob Gibson’s Bar-B-Q invented the creamy, mayonnaise-based white sauce in the 1920s as an innovative twist on traditional Southern barbecue, influenced by the region’s blend of European and African American culinary traditions.

Regional variations, such as tweaks to the sauce’s acidity or herbs, highlight Alabama’s distinct identity within the broader U.S. barbecue scene, emphasizing local innovation and pride.

This dish is traditionally served at casual family gatherings, community cookouts, and festivals like summer barbecues, symbolizing Southern hospitality and social bonding.

Ingredients

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– Chicken, the star of the show: Let’s start with about 4 pounds of bone-in, skin-on chicken pieces – think thighs, drumsticks, or even a whole bird cut up.

Because nothing says Southern comfort quite like juicy meat that’s got that perfect char, you know?

It’s the canvas for all that tangy sauce to shine.

– Mayonnaise, the creamy base for that iconic white sauce: You’ll want around 1 cup of good ol’ mayo – the full-fat kind, if you’re feeling indulgent.

Since it’s what gives the sauce its smooth, velvety texture that just hugs the chicken, making you wonder how something so simple can taste so divine.

– Apple cider vinegar, for that zingy kick: About 1/2 cup should do it, adding a sharp, tangy twist that wakes up your taste buds.

Is there anything more satisfying than that little bite of acid cutting through the richness?

It’s like the sauce’s secret weapon, keeping things lively.

– Lemon juice, to brighten things up: Squeeze in 2 tablespoons from fresh lemons, not that bottled stuff.

Because who wants to skimp on freshness when we’re talking about making a sauce that could steal the spotlight?

It adds a fresh, citrusy note that makes the whole dish feel a tad lighter, in a playful way.

– Prepared horseradish, for a gentle heat: Just 1 tablespoon of this stuff, and oh, it sneaks in that peppery punch without overwhelming the party.

Ever tried balancing flavors like a tightrope walker?

It’s my go-to for adding depth without turning everything fiery.

– Salt, the unsung hero: A teaspoon or so, depending on your taste.

But don’t underestimate it; this little guy pulls all the flavors together, making sure nothing falls flat, like that friend who keeps the conversation going.

– Black pepper, for a classic spice: Another teaspoon, freshly ground if you can manage it.

Because grinding it yourself adds that extra oomph.

It’s like giving the sauce a warm, earthy hug, and who doesn’t appreciate a bit of that?

– Cayenne pepper, if you’re in the mood for a tease: Maybe a 1/4 teaspoon, just to amp up the heat subtly.

Not too much, or it’ll boss around the other flavors, but enough to make you pause and smile at the surprise.

– Garlic powder, for that subtle aroma: A teaspoon of this brings in a mellow, savory undertone that whispers rather than shouts.

Have you ever noticed how garlic makes everything feel more homemade?

It’s like the quiet flavor that ties the bow on the sauce.

– Optional herbs, like a sprinkle of fresh herbs: If you’re feeling fancy, toss in a tablespoon of chopped parsley or dill for a fresh, green vibe.

It’s not always traditional, but hey, who says we can’t play around a bit and pretend we’re culinary explorers?

– A bit of vegetable oil, for grilling ease: About 2 tablespoons to brush on the chicken or the grill grates.

Because let’s face it, nobody wants food sticking like an awkward conversation.

It keeps things sliding smoothly, almost effortlessly.

There you have it, folks – a lineup that’s as straightforward as a chat over the fence.

With just enough detail to make you feel like you’ve got this recipe in the bag, even if my inner critic is whispering about potential kitchen mishaps along the way.

Cooking Steps

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For the cooking part, fire up your grill to medium-high heat – around 375°F – or preheat your oven to the same if grilling isn’t an option, because sometimes life throws curveballs like rainy days.

Arrange the chicken pieces on the grill grates or a baking sheet, skin side down, and cook for about 25 to 30 minutes, flipping once halfway through to achieve even charring; baste with the remaining sauce every 10 minutes or so to keep things moist and flavorful, but be careful not to overdo it early on.

Once the chicken hits an internal temperature of 165°F – check with a thermometer, because nobody wants undercooked surprises – pull it off and let it rest for 5 minutes; that brief pause lets the juices settle, turning your meal into a tender, tangy delight that’s worth the wait, with just a hint of that playful heat sneaking in to keep your taste buds guessing.

Tips and Variations

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If you’re tweaking that Alabama BBQ chicken with white sauce, one smart tip is to play with the heat level by adding a pinch more horseradish or swapping in some smoked paprika for a deeper, smokier twist—think about it, why settle for just tangy when you can amp up the intrigue without overwhelming the creamy base.

For variations, try brushing the sauce on grilled veggies or even pork chops instead of chicken, turning a simple dinner into a versatile feast that keeps everyone coming back; it’s like giving your meal a fun disguise, you know, especially if you’re in the mood for something less predictable than the usual bird.

And hey, if you’re feeling adventurous but a bit clumsy in the kitchen—like me when I juggle too many spices—start small with adjustments, so you don’t end up with a sauce that’s more fire than flavor, which could leave your taste buds wondering what hit them.

Tools