Grilled Chicken With White Barbecue Sauce

Southern Living (May 2010)

In Zach's small hometown of Tullahoma, TN, there's a deli called Daddy Billy's. Originally opened as a grocery store in 1893, the spot eventually evolved into a take-away sandwich shop. Today, it's more of a restaurant and bar, with live music on the weekends and cold beer in the courtyard out back. But you can still get a great sandwich there.

Several years ago, some friends of Zach's family purchased Daddy Billy's and started catering private events in addition to running the place. They began serving something that quickly became a signature item: white barbecue sauce.

We'd love to say the white barbecue sauce was a re-discovered recipe from the original grocery store, a relic from a dusty old recipe card found tucked away in a desk. But the fact is that the provenance of white barbecue sauce is well known. It was invented (or at least popularized) by Big Bob Gibson BBQ in Decatur, AL.

Regardless of its origins, there's a reason a white barbecue sauce could easily become a signature menu item. It's absolutely delicious -- cool, peppery, tangy and a whole new taste for your grill.

And this grilled chicken is the perfect way to showcase a white barbecue sauce. The spice rub on the chicken gives it a tremendous smoky, hot flavor. The thyme, oregano, paprika, cumin and onion powder make a terrific, spicy combination. Grilled to a great char, it's pretty much the perfect grilled chicken.

The White Barbecue Sauce is just the right thing to temper all that smoky spiciness.

(First, though, a confession:  The White Barbecue Sauce -- at least, this recipe -- is basically a gussied-up mayonnaise. And yes, it's true that we recently said we don't like mayonnaise. Are we inconsistent? Apparently! Are we self-delusional? Likely. But for some reason, when this mayo-based sauce is used as a condiment for grilled chicken, it really works for us.)

Anyway, the White Barbecue Sauce a delicious accompaniment -- creamy and tangy and cool.

And it's super easy to make. Which ought to tide you over until you make the trek to Decatur -- or Tullahoma.

Grilled Chicken with White Barbecue Sauce
Southern Living (May 2010)
Subscribe to Southern Living

(This photo: Southern Living)

Prep Time: 15 minutes

Cook Time: 20 minutes

Chill: 4 hours

Yield: Makes 5 servings

Ingredients
    •    1  tablespoon  dried thyme
    •    1  tablespoon  dried oregano
    •    1  tablespoon  ground cumin
    •    1  tablespoon  paprika
    •    1  teaspoon  onion powder
    •    1/2  teaspoon  salt
    •    1/2  teaspoon  pepper
    •    10 chicken thighs (about 3 lb.)*
    •    White Barbecue Sauce

Preparation

1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

White Barbecue Sauce

Yield: Makes 1 3/4 cups

Ingredients
    •    1 1/2  cups  mayonnaise
    •    1/4  cup  white wine vinegar
    •    1  garlic clove, minced
    •    1  tablespoon  coarse ground pepper
    •    1  tablespoon  spicy brown mustard
    •    1  teaspoon  sugar
    •    1  teaspoon  salt
    •    2  teaspoons  horseradish

Preparation

1. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Comments

[Sue]

It looks great! And with a nice cold beer and some great conversation...ahhh summer's looking good on the patio! Thanks!

[Alta]

Yes! This sounds great, and it's something my husband and kids would actually eat. :) Definitely planning for this one soon!

[Rocquie]

Interesting. I don't like mayo either, but I learned a while back that adding some vinegar, garlic, and herbs to it, then stepping away from it for several hours, changes it's ickiness factor. Your recipe sounds really, really good!

[Rachel]

Thanks for posting this recipe. I saw it a few weeks ago and considered it, but I have the same mayo issue as you. I'll have to give it a try soon.

[Mrs. L]

White BBQ sauce? Are you serious? As a mayo lover, I'm intrigued! Can't wait to try it.

[clive]

its like ranch dressing with a bit of a vinegar kick. Maybe it must be paired with the chicken to taste good...with hamburgers and fries it was a waste of good mayo haha

[Joan]

Made this Saturday-really good-thanks for the recipe.

[Michelle]

I think this sounds perfect, but I am a mayo fan. Definitely need to give this a try.

[Jordan 1]

Beer, wine or liquor: Which is best for you? but, Similar perceived health benefits have also been attributed to beer.

[Jean]

This is my new go-to recipe for grilled chicken. Works just as well on the grill pan and the white bbq sauce is divine - thanks for sharing!

[Reluctantwwfoodie.wordpress.com]

this is a great looking recipe! i couldn't find your copyright info, so i wanted to let you know that i used your photo in an entry i wrote about grilling and brining chicken (giving you credit and a link back to your entry, of course!) here it is if you'd like to check it out!

http://reluctantwwfoodie.wordpress.com/2011/02/18/grill-brine-and-sunshine/