Juicy, smoky, and richly flavored, this White Barbecue Chicken is marinated in a tangy Alabama-style white sauce, then grilled to perfection with layers of caramelized flavor. It’s a bold twist on classic grilled chicken that’s perfect for summer cookouts or weeknight grilling.
Yield: 4 chicken breasts
Prep Time: 4 hours 15 minutes
Cook Time: 35 minutes
Total Time: 4 hours 50 minutes
Ingredients
- 4 cups White Barbecue Sauce (see recipe [here])
- 4 large bone-in, skin-on chicken breasts (approx. 1 lb each)
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
1. Marinate the Chicken
- Prepare a double batch of White Barbecue Sauce.
- Use 2 cups to marinate the chicken, and reserve 1 cup for basting and 1 cup for serving.
- Place the chicken breasts in a large zip-top bag with 2 cups of the sauce. Seal and refrigerate for at least 4 hours or overnight.
2. Preheat the Grill
- Preheat grill to high heat.
3. Prep the Chicken
- Remove chicken from the marinade and discard the used marinade.
- Rinse the chicken breasts and pat dry with paper towels.
- Brush the skin side with 3 tablespoons olive oil, and season with salt and pepper.
4. Grill for Sear Marks
- Place chicken skin-side down on the hot grill for 2–3 minutes, just until grill marks appear.
- Brush the exposed side with the remaining olive oil, flip, and grill for 2 more minutes.
5. Lower Heat & Baste
- Move chicken to an upper rack or cooler zone of the grill, skin-side up, and reduce grill heat to medium (maintain about 425°F with the lid closed).
- Brush with a small amount of the reserved basting sauce, cover grill, and cook for 5 minutes.
- Repeat basting and covering two more times, for a total of 3 rounds, allowing the sauce to caramelize gradually.
6. Finish Cooking
- After the final baste, close the lid and continue grilling for 10–20 more minutes, or until a thermometer reads 160–162°F at the thickest part.
- (Chicken will continue to cook off-heat to 165°F during resting.)
7. Rest & Serve
- Remove chicken from the grill and let rest for 5 minutes.
- Lightly brush with more of the reserved White Barbecue Sauce and serve with the remaining sauce on the side.
Tips
- Cooking time may vary based on chicken size and grill type. Always rely on a meat thermometer for doneness.
- This recipe is best when using bone-in, skin-on chicken for maximum flavor and moisture retention.
White Barbecue Chicken
- Prep Time: 4 hours 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 4 chicken breasts 1x
Description
Juicy, smoky, and richly flavored, this White Barbecue Chicken is marinated in a tangy Alabama-style white sauce, then grilled to perfection with layers of caramelized flavor. It’s a bold twist on classic grilled chicken that’s perfect for summer cookouts or weeknight grilling.
Ingredients
-
4 cups White Barbecue Sauce (see recipe [here])
-
4 large bone-in, skin-on chicken breasts (approx. 1 lb each)
-
¼ cup olive oil
-
½ teaspoon kosher salt
-
¼ teaspoon freshly ground black pepper
Instructions
1. Marinate the Chicken
-
Prepare a double batch of White Barbecue Sauce.
-
Use 2 cups to marinate the chicken, and reserve 1 cup for basting and 1 cup for serving.
-
Place the chicken breasts in a large zip-top bag with 2 cups of the sauce. Seal and refrigerate for at least 4 hours or overnight.
2. Preheat the Grill
-
Preheat grill to high heat.
3. Prep the Chicken
-
Remove chicken from the marinade and discard the used marinade.
-
Rinse the chicken breasts and pat dry with paper towels.
-
Brush the skin side with 3 tablespoons olive oil, and season with salt and pepper.
4. Grill for Sear Marks
-
Place chicken skin-side down on the hot grill for 2–3 minutes, just until grill marks appear.
-
Brush the exposed side with the remaining olive oil, flip, and grill for 2 more minutes.
5. Lower Heat & Baste
-
Move chicken to an upper rack or cooler zone of the grill, skin-side up, and reduce grill heat to medium (maintain about 425°F with the lid closed).
-
Brush with a small amount of the reserved basting sauce, cover grill, and cook for 5 minutes.
-
Repeat basting and covering two more times, for a total of 3 rounds, allowing the sauce to caramelize gradually.
6. Finish Cooking
-
After the final baste, close the lid and continue grilling for 10–20 more minutes, or until a thermometer reads 160–162°F at the thickest part.
-
(Chicken will continue to cook off-heat to 165°F during resting.)
7. Rest & Serve
-
Remove chicken from the grill and let rest for 5 minutes.
-
Lightly brush with more of the reserved White Barbecue Sauce and serve with the remaining sauce on the side.
Notes
-
Cooking time may vary based on chicken size and grill type. Always rely on a meat thermometer for doneness.
-
This recipe is best when using bone-in, skin-on chicken for maximum flavor and moisture retention.