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This Time, the South Wins

July 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

(serves 4)

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

Olive oil

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!

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2 comments

  1. At a quick glance that photo looks like a Cinnabon.


    • LOL…yeah I guess so!



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