Grilled Chicken With Alabama White Sauce

Sometimes all it takes is one really good sauce to turn a dish as simple as grilled chicken into something you can’t quit thinking about, and that’s exactly the case here. Alabama white sauce is a creamy, tangy, divine concoction that falls under the barbecue sauce umbrella, but is completely different from any sauce you’ve ever tried. It’s been around since 1925, when Robert “Big Bob” Gibson first stirred it together in Decatur, Alabama, and I’d say the man was absolutely onto something.

The magic of this sauce is all in the balance. It’s rich and creamy from the mayonnaise, bright and zippy from the lemon juice and vinegar, and it gives grilled chicken so much flavor that you’ll want to drizzle extra on everything else on your plate, too. Best of all, it helps keep the chicken nice and moist.

This dish is classically served with pickles and a slice of white bread, but it’s scrumptious with all your typical barbecue sides—potato salad, baked beans, and coleslaw included.

Can you use any cut of chicken for this recipe?

Bone-in, skin-on chicken usually works best for grilled chicken recipes because it stays juicier and has more flavor than boneless, skinless cuts. If you don’t want to cut up a whole fryer, you can use chicken leg quarters, wings, thighs, drumsticks, or breasts, as long as they’re bone-in and skin-on. Whatever cut or combination you choose, you’ll need about 4 pounds total. Since different cuts cook at different rates, use a meat thermometer to check for doneness and aim for an internal temperature of 165 degrees Fahrenheit.

How long does Alabama white sauce last in the fridge?

Stored in an airtight container in the refrigerator, this sauce will stay good for up to 5 days.