Save to Pinterest This Southern favorite combines tender grilled chicken with a signature Alabama white BBQ sauce—mayonnaise-based with apple cider vinegar, horseradish, and Dijon mustard for tangy depth. The chopped chicken gets piled onto toasted buns and topped with fresh cabbage slaw for crunch.
Preparation takes just 20 minutes, with 40 minutes of cooking time. The white sauce sets this apart from traditional red BBQ varieties, offering creaminess that balances the smoky paprika-rubbed chicken. Serve with pickles for extra brightness.
I discovered Alabama white sauce at a roadside joint outside Birmingham and it changed everything I thought I knew about BBQ. The creamy tang against smoky chicken felt like a secret the South had been keeping from the rest of us. Now this sandwich shows up at almost every summer gathering I host. Something about that cool-white sauce hitting warm, seasoned chicken just works.
Last summer my neighbor Tom wandered over mid-cook, drawn by the smell of paprika and something he couldnt quite place. I offered him a sample straight from the cutting board and he literally went silent for a full minute. Now he texts me every Thursday asking if white sauce chicken is happening again that weekend.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier longer but breasts work perfectly if you pound them slightly to even thickness
- Smoked paprika: This gives you that wood-fired flavor even without a smoker
- Mayonnaise: Use real mayonnaise not miracle whip it makes or breaks the sauce
- Apple cider vinegar: Adds the essential tang that cuts through all that creamy richness
- Prepared horseradish: The secret ingredient that gives the sauce its gentle heat and depth
- Coleslaw mix: Fresh cabbage adds crunch that balances the tender chicken perfectly
Instructions
- Season and prep the chicken:
- Pat your chicken completely dry with paper towels then rub it down with olive oil and all those spices
- Cook it hot and fast:
- Get your grill or oven ripping hot at 400 degrees and cook until the chicken hits 165 internal temp
- Whisk up that white sauce magic:
- Dump all the sauce ingredients into a bowl and whisk until completely smooth
- Make the quick slaw:
- Toss shredded cabbage with mayo vinegar salt and pepper while the chicken rests
- Chop toss and assemble:
- Cut that rested chicken into bite-sized pieces toss with half the sauce then pile onto toasted buns with plenty of slaw
Save to Pinterest My sister visited from California last fall and flatly refused to try white sauce on BBQ. She took one skeptical bite then proceeded to eat two sandwiches back to back. Sometimes the combinations that sound wrongest on paper taste the most right in your mouth.
Making It Ahead
The white sauce actually gets better after a day in the fridge so I always double the batch. Cook and chop the chicken ahead of time but toss it with the sauce right before serving to keep everything from getting soggy.
Grill vs Oven
Grilling adds those beautiful char marks and extra smoky depth but a hot oven works perfectly fine. Just make sure whatever method you choose gets that chicken to 165 degrees.
Serving Suggestions
Cold sweet tea is non negotiable on the side. These also pair beautifully with potato salad or just some extra pickles on the side.
- Toast those buns until golden or theyll fall apart
- Keep extra napkins nearby because this gets gloriously messy
- Make extra sauce because everyone will want to drizzle more on top
Save to Pinterest Serve these while theyre still warm and watch how fast people go back for seconds. Theres something about that cool white sauce hitting hot chicken that makes people pause and really pay attention to their food.
Recipe FAQs
- → What makes Alabama white BBQ sauce different?
-
Alabama white BBQ sauce is mayonnaise-based rather than tomato-based, featuring apple cider vinegar, lemon juice, horseradish, and Dijon mustard. This creates a tangy, creamy profile that complements smoked chicken beautifully.
- → Can I use leftover rotisserie chicken?
-
Absolutely. Shredded rotisserie chicken works well—just chop it into bite-sized pieces and toss with the white sauce. Skip the grilling step and proceed directly to assembly.
- → How do I store leftovers?
-
Store the chopped chicken and slaw separately in airtight containers. The chicken keeps for 3-4 days refrigerated. Assemble sandwiches fresh to prevent soggy buns, or pack components for lunch.
- → What sides pair well with this sandwich?
-
Sweet tea, light lager, or crisp white wine complement the tangy flavors. Potato salad, baked beans, or corn on the cob make excellent Southern-style sides.
- → Can I make the white sauce ahead?
-
Yes, prepare the sauce up to 5 days in advance and refrigerate. The flavors meld and improve over time. Bring to room temperature before tossing with hot chicken.
