Grilled Chicken with White Barbecue Sauce: A Chef’s Take

This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a “white” barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me, I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy “vinegary” taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.

Ingredients for a Summertime Staple

This recipe utilizes simple ingredients to create a complex and satisfying flavor profile. Remember, freshness matters when it comes to maximizing the taste.

Chicken:

• 4 bone-in chicken breast halves
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried chipotle powder

White Barbecue Sauce:

• ½ cup light mayonnaise
• ⅓ cup white vinegar
• 1 tablespoon fresh coarse ground black pepper
• ½ teaspoon ground red pepper
• 1 ½ teaspoons fresh squeezed lemon juice
• 1 dash salt

Directions: From Prep to Plate

Follow these steps carefully to ensure perfectly grilled chicken and a flavorful white barbecue sauce. Temperature control and proper timing are key.

1. Prepare the Chicken: Loosen skin from breast by inserting fingers, gently pushing between skin and meat. This creates a pocket for the spice rub and helps keep the chicken moist.
2. Create the Spice Rub: Combine salt, onion powder, garlic powder, paprika, and dried chipotle powder in a small bowl. Mix well to ensure even distribution of flavors.
3. Season Under the Skin: Rub the spice mixture generously under the loosened skin of each chicken breast. This ensures the chicken is seasoned from the inside out.
4. Grill Over Direct Heat: Preheat your grill to medium-high heat. Grill chicken on each side over direct heat for 5 minutes or until browned. This initial searing creates a flavorful crust.
5. Grill Over Indirect Heat: Move chicken to indirect heat, away from the direct flames. Cover the grill and cook for an additional 35 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Using a meat thermometer is highly recommended.
6. Discard the Skin (Optional): For a healthier option, discard the skin. While the skin adds flavor, it also contains a significant amount of fat.
7. Prepare the White Barbecue Sauce: While the chicken is grilling, combine light mayonnaise, white vinegar, fresh coarse ground black pepper, ground red pepper, fresh squeezed lemon juice, and a dash of salt in a medium bowl.
8. Whisk the Sauce: Whisk the ingredients together until the sauce is smooth and well combined. Taste and adjust seasonings as needed.
9. Serve and Enjoy: Serve the grilled chicken with the white barbecue sauce. The sauce can be made up to 1 day in advance; the flavors will intensify over time.

Quick Facts: Recipe at a Glance

• Ready In: 1 hour 5 minutes
• Ingredients: 12
• Serves: 4

Nutrition Information: Fueling Your Body

• Calories: 242.7
• Calories from Fat: 151 g (63% Daily Value)
• Total Fat: 16.9 g (25% Daily Value)
• Saturated Fat: 3.5 g (17% Daily Value)
• Cholesterol: 56.9 mg (18% Daily Value)
• Sodium: 918.7 mg (38% Daily Value)
• Total Carbohydrate: 5.8 g (1% Daily Value)
• Dietary Fiber: 1.1 g (4% Daily Value)
• Sugars: 1.6 g
• Protein: 15.9 g (31% Daily Value)

Tips & Tricks: Achieving Culinary Perfection

• Brining: Consider brining the chicken breasts for at least 30 minutes (or up to 4 hours) before grilling. This will result in even juicier and more flavorful chicken. Use a brine of salt, sugar, and water, and add any desired herbs or spices.
• Spice Variations: Experiment with different spices in the rub. Smoked paprika, cayenne pepper, or even a touch of brown sugar can add unique dimensions to the flavor.
• Sauce Consistency: Adjust the amount of white vinegar to achieve your desired sauce consistency. For a thinner sauce, add a little more vinegar. For a thicker sauce, use slightly less mayonnaise.
• Lemon Zest: Add a teaspoon of lemon zest to the sauce for a brighter, more citrusy flavor.
• Chill the Sauce: Chilling the white barbecue sauce for at least 30 minutes before serving allows the flavors to meld together and intensifies the taste.
• Grill Marks: For attractive grill marks, rotate the chicken 45 degrees halfway through the grilling time on each side.
• Don’t Overcook: Overcooked chicken is dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Resting Time: Let the chicken rest for 5-10 minutes after grilling before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
• Wood Chips: Add wood chips (such as hickory or applewood) to your grill for a smoky flavor. Soak the wood chips in water for at least 30 minutes before adding them to the grill.
• Serving Suggestions: Serve the grilled chicken with classic barbecue sides such as coleslaw, potato salad, corn on the cob, and baked beans.

Frequently Asked Questions (FAQs): Your Burning Questions Answered

1. Can I use boneless, skinless chicken breasts for this recipe? Yes, you can. However, boneless, skinless chicken breasts tend to dry out more quickly on the grill. Reduce the cooking time accordingly and consider marinating them before grilling.
2. What is the best type of mayonnaise to use for the white barbecue sauce? Light mayonnaise is recommended to keep the calorie count lower. However, you can use regular mayonnaise or even avocado mayonnaise for a richer flavor.
3. Can I use a different type of vinegar? While white vinegar is traditional for white barbecue sauce, you can experiment with apple cider vinegar or rice vinegar for a slightly different flavor profile.
4. How long will the white barbecue sauce keep in the refrigerator? The white barbecue sauce will keep in the refrigerator for up to 5 days in an airtight container.
5. Can I freeze the white barbecue sauce? Freezing is not recommended, as the mayonnaise may separate and the texture may change.
6. Can I make the white barbecue sauce without mayonnaise? While mayonnaise is the base of this sauce, you could try substituting it with Greek yogurt for a tangier and healthier option. Be aware that the flavor and texture will be different.
7. What if I don’t have chipotle powder? You can substitute smoked paprika or cayenne pepper for a similar smoky and spicy flavor.
8. Can I use this sauce on other meats besides chicken? Absolutely! White barbecue sauce is also delicious on pork, turkey, and even grilled vegetables.
9. How do I prevent the chicken from sticking to the grill? Make sure your grill grates are clean and well-oiled. You can also brush the chicken with a little oil before grilling.
10. What is indirect heat grilling? Indirect heat grilling involves cooking food away from the direct flames. This is ideal for larger cuts of meat that need to cook slowly and evenly.
11. How do I know when the chicken is done? The best way to determine if the chicken is done is to use a meat thermometer. Insert the thermometer into the thickest part of the breast, avoiding the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C).
12. Can I make this recipe in the oven? Yes, you can bake the chicken in the oven at 375°F (190°C) for about 40-45 minutes, or until the internal temperature reaches 165°F (74°C).
13. How can I make this recipe spicier? Add more ground red pepper or a pinch of cayenne pepper to the white barbecue sauce. You can also use a spicier variety of chili powder in the rub.
14. What are some good side dishes to serve with this grilled chicken? Coleslaw, potato salad, corn on the cob, baked beans, and grilled vegetables are all great options.
15. Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs are a great alternative and tend to stay more moist during grilling. Adjust the cooking time accordingly, ensuring they reach an internal temperature of 175°F (79°C).