In the world of barbecue, bold and smoky tomato-based sauces tend to take the spotlight. However, there’s a regional gem from Alabama that flips the script on traditional BBQ: White BBQ Sauce. Known for its creamy texture and tangy flavor profile, this sauce shines in its own right, offering a delightful departure from the standard BBQ fare. Beloved in the Southern United States, this quirky condiment adds a zesty punch to grilled meats and veggies alike. Let’s take a closer look at the origins and essence of Alabama White BBQ Sauce and why it has become a must-try for grill lovers everywhere.
White BBQ Sauce is deeply rooted in the culinary traditions of Alabama. It was invented in the early 1920s by Robert “Big Bob” Gibson, a pitmaster in Decatur, Alabama, at his legendary BBQ joint. Big Bob’s signature sauce was like nothing people had seen before—mayonnaise-based instead of the usual tomato or molasses foundation. This innovation made waves in the barbecue scene, and the sauce quickly became a favorite accompaniment for smoked and grilled meats, particularly chicken. At first glance, it may seem peculiar, but White BBQ Sauce is uniquely refreshing, balancing creaminess with tanginess, heat, and a hint of sweetness.
What truly makes this sauce special is its versatility. Traditionally, White BBQ Sauce was used as a finishing sauce or marinade for smoked chicken, with its consistency perfectly clinging to the crisp, charred surface of the meat. Its acidity also makes it an excellent tenderizer, while the horseradish and vinegar provide a zing that cuts through the richness of grilled proteins. Today, this Alabama classic isn’t limited to chicken—it’s used to coat ribs, pork chops, and even as a zesty dip for fries and veggies. In fact, its appeal has expanded beyond the South and become a nationwide favorite due to its bold, contrasting flavors.
Our recipe pairs this signature sauce with beautifully grilled chicken breasts, creating a meal that’s equal parts simple and satisfying. Here, the chicken is lightly seasoned with olive oil, salt, and black pepper before it hits the grill, letting the smoky sear shine. The real magic happens with the White BBQ Sauce—a blend of creamy mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, honey, garlic powder, cayenne pepper, and spices like salt and black pepper. The result is a sauce that’s tangy, sweet, creamy, and spiced all in harmonious balance.
For those new to White BBQ Sauce, this dish offers the perfect introduction. Grilled chicken, with its mildly smoky flavor, acts as a blank canvas to showcase the sauce’s vibrant personality. The pairing delivers a delicious contrast between the charred juiciness of the chicken and the rich creaminess of the sauce. You can prepare it to drizzle over the chicken or serve as a side dip for an interactive dining experience.
Whether you’re a barbecue aficionado looking to expand your horizons or someone who enjoys experimenting with regional cuisines, Alabama’s White BBQ Sauce is bound to surprise and delight. It’s bold, creamy, and a little unconventional—a perfect representation of the creativity and heart of Southern barbecue. Fire up your grill and give this recipe a try. It just might become a new staple at your summer cookouts!
Grilled Chicken with White BBQ Sauce
Ingredients
For the Grilled Chicken
- 4 pieces Chicken breasts boneless and skinless
- 2 tablespoons Olive oil extra virgin
- 1 teaspoon Salt
- ½ teaspoon Black pepper freshly ground
For the White BBQ Sauce
- 1 cup Mayonnaise full-fat, high-quality
- ¼ cup Apple cider vinegar
- 1 tablespoon Prepared horseradish add more for extra heat
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Garlic powder
- ¼ teaspoon Cayenne pepper
- ½ teaspoon Salt
- ¼ teaspoon Black pepper freshly ground
Instructions
- Preheat your grill to medium-high heat, around 190°C (375°F). While waiting, rub the chicken breasts with olive oil, salt, and black pepper.
- For the White BBQ Sauce, combine mayonnaise, apple cider vinegar, horseradish, Dijon mustard, honey, garlic powder, cayenne pepper, salt, and black pepper in a bowl. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
- Place the chicken breasts on the preheated grill. Cook for about 6-7 minutes on each side until the internal temperature reaches 75°C (165°F) and the juices run clear.
- Once cooked, let the chicken rest for 5 minutes. Serve with a generous drizzle of White BBQ Sauce on top and extra on the side for dipping.