This Time, the South WinsJuly 1, 2011
It just goes to show – words can be deceiving. When we first came across this recipe, upon seeing the term “Alabama White Sauce,” we immediately assumed this was some Paula Deen-influenced, butter/cream-heavy gravy of a sort. But after perusing the ingredients, we decided to give it a shot; turns out we were way off. This is far from gravy – it’s a light, tangy and flavorful BBQ sauce that just happens to be white instead of having that reddish hue. The vinegar, mustard, lemon juice and horseradish balance out the mayo nicely, creating a delicious alternative to traditional BBQ sauce. The original recipe called for chicken with bones and skin-on, but it worked wonderfully with the boneless, skinless breasts (much healthier that way too). Skinless thighs would also taste great. Enjoy!
Grilled Chicken with Alabama White Sauce
1 cup mayo
½ cup white vinegar
2 Tbsp. lemon juice
1 tsp. kosher salt
1 Tbsp. ground black pepper
1 tsp. sugar
1 tsp. prepared horseradish
2 tsp. spicy mustard
4 boneless, skinless chicken breasts
Salt and pepper
Mix the first 8 ingredients in a bowl. Set ¾ cup of the sauce aside, then cover and refrigerate the rest. Oil grill and heat on medium-high heat. Season chicken with salt and pepper. Place chicken on grill and brush top side with sauce. Grill about 8-10 minutes, then turn chicken and brush with more sauce. Grill until chicken is done and juices run clear. Place chicken on serving platter; serve with refrigerated sauce on the side. Eat!