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ALABAMA WHITE SAUCE CHICKEN is a quick, flavorful grilled chicken that has two types of barbecue – a dry rub and a white barbecue sauce! So much flavor packed in these juicy chicken breasts!
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Grilled chicken is a must for us, all summer long and you know we don’t want boring chicken around here! This sauce for grilled chicken seriously makes for the best summer meal!
Ever heard of Alabama White Sauce before? It’s a type of barbecue sauce, but instead of being tomato based, it’s mayo based!
And no, friends. It’s not ranch dressing. Someone inevitably LOOKS at it and thinks that. But when you TASTE it, you’ll see the differences.
This goes great with our crock pot corn on the cob or some ramen salad!
Make the white sauce first:
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Alabama White Sauce has a handful of ingredients, but they mix together quickly and easily.
Put the buttermilk, mayo, yellow mustard and vinegar in your bowl and stir them all together. Feeling fancy? Try this with homemade mayonnaise!
Now add your pepper, salt, sugar, and garlic salt and stir again.
Boom, your sauce is done! Now put it in one of your mason jars or cover the bowl and put it in the fridge while you start working on the chicken. Full sauce recipe at the link above or down in the recipe card!
How to cook the chicken
As always preheat your grill. In this case try to get it up to 400 degrees F.
Now but a barbecue dry rub on your chicken. We highly recommend using our barbecue dry rub. It’s so simple to throw together.
Just rub the seasoning all over the chicken. You want to coat it good.
Place your chicken on the grill and cook for 3 minutes, then flip.
Once you’ve flipped the chicken, you’ll brush it with a bit of the white sauce.
Keep cooking, flipping, and basting every 2-3 minutes until the chicken is cooked through.
You can tell the chicken is done when the internal temp is 165 deg F. I find this thermopen super easy to use.
Recipe Hacks
You can mix all your sauce ingredients directly in the jar if you are careful while stirring. No need to mix them in a bowl first.
Use a store bought dry rub if you’re in a rush.
If you don’t have buttermilk, regular milk will work fine, just add an extra splash of vinegar.
We haven’t tried using Miracle Whip in place of mayo, but I think it’d work. Just skip the sugar in the recipe.
Helpful Tip!
Alabama Chicken Tips
- Be sure to pour just enough white sauce to baste the chicken into a separate jar or bowl for basting, so as not to contaminate the entire container of white sauce with raw chicken.
- Chicken should be cooked to an internal temperature of 165 degrees.
- This makes the perfect sauce for grilled chicken, but it’s also delicious drizzled over pulled pork or for dipping French fries.
More grilled chicken recipes:
Need some other tasty chicken recipes?
- Buffalo Chicken Pasta Salad
- Chicken and Dumplings
- Chicken Spaghetti
- Oven Fried Chicken Strips
- Buffalo Chicken Burgers with Ranch Slaw
Alabama White Sauce Grilled Chicken
Ingredients
For the white sauce:
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk
- 2 tablespoons vinegar
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon garlic salt
For the chicken:
- 1.5 pounds boneless skinless chicken breasts
- 1/4 cup barbecue dry rub
Instructions
- To prepare the white sauce, combine all of the ingredients in a bowl or mason jar. Stir to combine and refrigerate for at least 30 minutes before using.
- To make the chicken, preheat the grill to 400 degrees.
- Coat the chicken in the barbecue dry rub. Place the chicken on the grill and cook for 3 minutes.
- Turn and brush with the white sauce. Cook for 3 more minutes. Turn and brush with the sauce again.
- Continue turning and coating every 3 minutes until the chicken is cooked through, about 10 minutes total.
- Serve the extra sauce on the side.
Tips & Notes:
Nutrition Information:
This recipe was originally published in June 2014. It was updated with new photos in May 2020.
Julie says
My family loved this!
Karly Campbell says
I’m so glad you enjoyed it!
Julie says
Everyone loves this easy to make chicken.
Always searching for a flavorful chicken dish and this surpasses the mark.
We have made on the grill and Blackstone. Good either way.
Karly Campbell says
I’m so glad you enjoy the recipe! Thanks, Julie!
Brenda Hallman says
LOVE LOVE LOVE!!!!
I marinated my chicken in buttermilk and a teaspoon or so of the dry rub for a few hours before cooking…DELISH!!
Karly says
So glad you enjoyed the recipe, Brenda! I’m sure it was delicious with the marinade. 🙂
Denise Bartram says
Exceptional. One of our family faves
Karly says
Thanks, Denise!
Steve says
Karly, I viewed this recipe a month or two ago and loved it. I wanted to try it now but can’t find the recipe. Could you email me a printable version? Thanks!
Karly says
Hi Steve! Sorry about that – we seem to be having some issues on a couple of recipes on the site. Here’s a copy:
For the white sauce:
?1/2 cup mayonnaise
?2 tablespoons buttermilk
?2 tablespoons vinegar
?1 teaspoon prepared yellow mustard
?1/2 teaspoon ground pepper
?1/4 teaspoon salt
?1/4 teaspoon sugar
?1/4 teaspoon garlic salt
For the chicken:
?1.5 pounds boneless skinless chicken breasts
?1/4 cup barbecue dry rub
INSTRUCTIONS
To prepare the white sauce, combine all of the ingredients in a bowl or mason jar. Stir to combine and refrigerate for at least 30 minutes before using.
To make the chicken, preheat the grill to 400 degrees.
Coat the chicken in the barbecue dry rub. Place the chicken on the grill and cook for 3 minutes.
Turn and brush with the white sauce. Cook for 3 more minutes. Turn and brush with the sauce again.
Continue turning and coating every 3 minutes until the chicken is cooked through, about 10 minutes total.
Serve the extra sauce on the side.
Pamela J Maynard says
Can you use this on pork chops?
Karly says
Yeah, absolutely. We use it like BBQ sauce. 🙂
Sarah says
This sounds so delicious! Can I bake in the oven? If so what temp and for how long would you recommend?
Karly says
I’m sure you could bake it, but I never have. I’d bake it at 450 for 15 minutes or until cooked through, basting every 5 minutes or so.