Best Grilled Chicken With White Barbecue Sauce Recipes

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GRILLED CHICKEN WITH WHITE BBQ SAUCE RECIPE



Grilled Chicken with White BBQ Sauce Recipe image

Sharing our family's fav grilled chicken with white BBQ sauce recipe that is easy to make with ingredients you probably already have at home.

Categories     Recipes

Time 25m15S

Number Of Ingredients 7

1 1/2 cups mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
2 tbsp sugar
2 tbsp freshly ground pepper
2 tbsp Worcestershire sauce
2-3 lbs of chicken (can be boneless or bone in... whatever you prefer)

Steps:

  • 1. Turn on your outdoor BBQ grill so the grill is hot & the grates are clean & ready when you place the chicken on it 2. Combine 1st 6 ingredients in a medium size bowl & stir well. 3. Pour 1/2 of the White BBQ sauce into a large Zip-lock bag with your chicken to coat (you can marinate the chicken overnight to really get the flavors in or grill right away). Save the rest the white BBQ sauce to baste or dip your chicken in later. 4. Grill the chicken over medium heat turning often. Baste with a little bit of the white BBQ sauce 1/2 way through. The chicken is done when it is no longer pink in the middle. For bone in chicken it takes approximately 15-20 mins & much less if you are grilling boneless. 5. Take off the Grill & enjoy!

CHICKEN WITH WHITE BARBECUE SAUCE



Chicken with White Barbecue Sauce image

Phyllis Kernick of Pittsburgh, Pennsylvania uses just a few ingredients to marinate these super-moist grilled chicken breasts.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup mayonnaise
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup lemon juice
1/4 cup cider vinegar
2 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein.

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Smoky Chicken Breasts with Alabama White Barbecue Sauce image

Balance the spicy heat of grilled chicken breasts with a creamy, citrus sauce. Ready in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
2 teaspoons Montreal chicken grill seasoning
1 tablespoon packed brown sugar
1/2 teaspoon chipotle chili pepper powder
1/3 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

Nutrition Facts : Calories 360, Carbohydrate 7 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE



Grilled Chicken With White Barbecue Sauce image

This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a "white" barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.

Provided by Tastings by CeCe

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried chipotle powder
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon fresh coarse ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh squeezed lemon juice
1 dash salt

Steps:

  • To prepare chicken:.
  • Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
  • Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
  • Grill chicken on each side over direct heat for 5 minutes or until browned.
  • Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
  • Discard skin.
  • To prepare sauce:.
  • Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.

Nutrition Facts : Calories 242.7, Fat 16.9, SaturatedFat 3.5, Cholesterol 56.9, Sodium 918.7, Carbohydrate 5.8, Fiber 1.1, Sugar 1.6, Protein 15.9

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Chicken with Alabama White Barbecue Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 16

1/4 cup sugar
Kosher salt and freshly ground black pepper
Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
1 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning

Steps:

  • For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
  • For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
  • Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
  • Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
  • Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
  • Serve the remaining Alabama white sauce on the side for dipping.

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE



Grilled Chicken with Alabama White BBQ Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 11

1 cup mayonnaise
1 cup apple cider vinegar
1 lemon, juiced
1 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Olive oil, for the grill
1 (3 1/2-pound) whole chicken, cut into 8 pieces
Salt and freshly ground black pepper

Steps:

  • For the BBQ Sauce:
  • Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.
  • For the chicken:
  • Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
  • Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.

GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE



Grilled Chicken Breast with White Rosemary Barbecue Sauce image

Provided by Rick Rodgers

Categories     Chicken     Garlic     Picnic     Super Bowl     Backyard BBQ     Dinner     Mayonnaise     Lemon     Rosemary     Spring     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

White Rosemary Barbecue Sauce:
2/3 cup mayonnaise
Grated zest of 1/2 lemon
1/4 cup fresh lemon juice
2 teaspoons chopped fresh rosemary
1 large garlic clove, crushed through a press
8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
  • 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
  • 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
  • 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.

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