Instead of covering grilled chicken in a sweet, tomato-based barbecue sauce, try this Southern-style tangy mayonnaise-based white sauce and you may never go back to the red stuff.
Great recipe and one of my go-to’s. Unfortunately the link to the white barbecue sauce no longer works. Can we please get that resolved?
Been making this for years. An absolute favorite. The tangy sauce is the perfect accompaniment to the perfectly seasoned chicken. Hubby grills it over charcoal. Only changes I make are eliminating the sugar in the bbq sauce and using a mix of bone-in thighs and breasts.
The rub flavor was not that distinctive. It wasn't bad, it just wasn't that good. I would not make this again.
Really good change from our typical grilled chicken and traditional bbq sauce. I gave the white sauce 5 stars.
I absolutely loved the heat on this chicken but for my poor husband it was too much heat. Next time I'll make two batches - one superspicy for me, one less spicy for my DH. I didn't care so much for the white sauce and made a 2nd batch dumping in stuff like mayo, creamy horseradish, garlic and some sour cream.
This recipe is absolutey one of my favorite. I get RAVE reviews everytime I fix this chicken for a party. Often time I double the recipe so I can make it for about 10 people. I make the rub and use chicken tenderloins (no skin, no bones). I dredge the chicken in the rub, put it all in a big ziploc and keep it in the "fridge" sometimes as long as 24 hours. It is so tender after marinating so long. Once on the grill the tenderloins grill in about 11-12 minutes. I typically make this chicken with macaroni salad and fruit salad. DELICIOUS!!! A MUST MAKE!!! Your guests will LOVE THIS!!
This was very good. I did need to watch that it didn't cook too quickly and make the skin blacken too much. The sauce was great although I did up the horse radish I bit.
This is excellent! I served it to my family for our 4th of July get-together. It is a fresh change from regular baked, fried, or battered chicken. The spices go together very nicely, which the white sauce helps to bring out. The chicken works well broiled as well as grilled. I also substituted 5 or 6 breasts for the thighs and cut them into thinner strips in order to cook faster. This dish makes a great salad when tossed with fresh greens, if there is any left-over!
What a wonderful and flavorful way to prepare chicken. All we have is an open charcoal brick grill and I cooked the chicken perfectly in about 40 minutes. You must try this!
Incredible! This was a hit with a family of all ages. We used boneless/skinless thighs. Two pieces were leftover and we used them on a salad of mixed greens with the white sauce as the dressing. My mouth watered for more when I was done. It was great as a light dinner. Definitely a keeper!
