BBQ Chicken with Alabama White Sauce


This barbecue dish is legendary in Decatur, Alabama, thanks to BBQ icon, “Big Bob Gibson.” The savory, yet tangy sauce goes perfectly with grilled chicken!

This recipe makes enough sauce for one whole chicken, cut-up into separate pieces, or about nine thighs.

Source: Greg Mrvich, the grilling expert behind Ballistic BBQ.


  • 1 whole chicken or 9 chicken thighs
  • 1 cup mayo
  • 1/3 cup distilled vinegar
  • 1/4 cup lemon juice
  • 1/4 cup apple juice
  • 2 tablespoons creamy horseradish
  • 1 tablespoon ground black pepper
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper


  1. Set up your grill for indirect heat. If you are using a charcoal grill, simply arrange your charcoal on one side, leaving the other side open.  If using a gas grill, light one side of the grill only. With lids closed we want to achieve a medium-high heat between 300ºF and 325ºF.
  2. Apply a little oil to the grill grates. Season both sides of your chicken pieces, then place the chicken skin up on the indirect side of your grill and close the lid.  After about 25 minutes of cooking, flip the chicken over, so they are skin down.  You’re looking for an internal temperature of 175ºF in the thighs and 165ºF in the breasts.
  3. As soon as you pull the chicken from the grill, dip them in a bowl of the white sauce.  This is what Big Bob Gibson did!
  4. Enjoy!

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