Tangy Grilled Alabama White Chicken
This recipe features boneless, skinless chicken thighs marinated in a tangy Alabama white sauce, then grilled to perfection. It's a delicious and unique take on grilled chicken, perfect for a summer BBQ.
Equipment
- medium bowl
- shallow dish or Ziploc bag
- grill
- meat thermometer
Ingredients
Alabama White Sauce
- 1 cup good quality mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper optional, for a little kick
- 1 teaspoon sugar
- 1 tablespoon prepared horseradish
Chicken
- 4 boneless, skinless chicken thighs about 1.5 lbs total
For Grilling
- Olive oil for grilling
Instructions
Prepare Sauce and Marinate Chicken
- In a medium bowl, combine mayonnaise, apple cider vinegar, black pepper, garlic powder, salt, cayenne pepper (if desired), sugar, and horseradish; whisk until smooth.
- Reserve half of the sauce for serving; pour the remaining half over dried chicken thighs in a dish or bag and marinate in the refrigerator for 30 minutes to 4 hours.
Grill the Chicken
- Preheat your grill to medium-high heat (400-450°F or 200-230°C) and lightly grease the grates with olive oil.
- Place the marinated chicken thighs on the preheated grill and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C).
Finish and Serve
- During the final 5 minutes of cooking, baste the chicken with any remaining marinade from the dish to create a glaze.
- Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
- Serve the chicken hot with the reserved fresh Alabama White Sauce and your favorite BBQ sides.
Notes
For best results, marinate the chicken for at least 2 hours. Ensure to use a meat thermometer to check for doneness; grilled chicken can dry out quickly if overcooked.