Chicken with White BBQ Sauce (Keto, Gluten-Free)

If you've never had white BBQ sauce, you're in for a treat. Forget the sweet, tomato-based sauce you're used to - this one's tangy, creamy, and shockingly light, and it turns plain grilled chicken into something you'll want to make on repeat all summer.

White BBQ sauce got its start in northern Alabama back in the 1920s, traditionally spooned over smoked chicken. I use it two ways here: half goes on as a marinade before the chicken hits the grill, and the other half gets drizzled on right before serving for an extra hit of tang.

It comes together with pantry staples - mayo, apple cider vinegar, horseradish, a little mustard - and takes about 30 minutes start to finish, which makes it an easy weeknight dinner as much as a weekend cookout centerpiece.

Why you'll love this recipe

• Ready in about 30 minutes, including marinating time
• Keto and gluten-free, with no added sugar
• Just one sauce doubles as marinade and topping
• Great over chicken, grilled vegetables, or even a simple green salad

Ingredients

• 2 lb chicken (breasts or thighs)
• 1 cup mayonnaise (try a paleo mayo if you want to keep it extra clean)
• ⅓ cup apple cider vinegar
• 2 teaspoons prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt

A note on sweetness: this sauce is tangy, not sweet. If you'd like to round it out a bit, stir in a teaspoon of your favorite keto-friendly sweetener.

Directions

Make the sauce. In a bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, Dijon mustard, garlic powder, pepper, and salt. If your horseradish is chunky, use an immersion blender to smooth everything out.

Marinate the chicken. Pour half of the sauce over the chicken and let it marinate while your grill heats up. Set the other half aside - you'll use it for drizzling later.

Grill. Cook the chicken for 7-8 minutes per side, or until it's cooked through (165°F internal temperature for breasts, a little more forgiving for thighs).

Rest and serve. Let the chicken rest for 5 minutes, then drizzle with the reserved sauce. Serve alongside a salad, or throw some vegetables on the grill and top those with sauce too.

Tips for the Best White BBQ Chicken

• Don't skip the rest. Five minutes off the heat keeps the chicken juicy instead of dry.
• Thighs vs. breasts: thighs are more forgiving on the grill and stay juicier, but breasts work great if you slice them evenly for even cooking.
• Make it ahead: the sauce keeps well in the fridge for up to a week, so you can mix up a batch and use it across a few meals.
• Beyond chicken: this sauce is excellent over grilled shrimp, pork chops, or roasted vegetables like zucchini and asparagus.

Storage

Store leftover chicken in an airtight container in the fridge for up to 3 days. The extra sauce keeps separately for about a week - just give it a stir before using, since it can separate slightly.

Continue to Content

Keto Alabama-style White BBQ Chicken

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 40 minutes

Juicy grilled chicken soaked in a tangy, creamy horseradish-mayo sauce — this Alabama-style white BBQ chicken is smoky, zippy, and nothing like the sweet red sauce you're used to. One batch of sauce does double duty as marinade and finishing drizzle, so every bite is packed with flavor.

5.0 Stars (3 Reviews)

Print

Ingredients

• 2 lb chicken, breast or thighs
• 1 cup mayonnaise
• ⅓ cup apple cider vinegar
• 2 teaspoon prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• ½ teaspoon salt

Instructions

1. Whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, Dijon mustard, garlic powder, pepper, and salt in a bowl. Use an immersion blender if your horseradish is chunky, until the sauce is smooth.
2. Pour half of the sauce over the chicken and marinate for at least 15 minutes while the grill heats up. Set the remaining sauce aside for serving.
3. Grill the chicken over medium-high heat for 7-8 minutes per side, until it reaches 165°F internally.
4. Let the chicken rest for 5 minutes, then drizzle with the reserved sauce. Serve with a salad or grilled vegetables on the side.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack
• 
  Primal Kitchen Mayo with Avocado Oil, 12 oz
• 
  Overmont Grill Griddle Accessories Set, 8-Pieces Outdoor Heavy Duty Flat Top Grilling Tool Kit in Carrying Bag – Great for Indoor-Outdoor BBQ, Camping, Teppanyaki
• 
  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container
• 
  BORNIER Original Organic Dijon Mustard, 7.4 Ounce
• 
  Realemon 100% Lemon Juice, 2.5 oz

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 38gSaturated Fat: 8gUnsaturated Fat: 30gCholesterol: 117mgSodium: 439mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 27g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Frequently Asked Questions

What is white BBQ sauce made of? Traditional Alabama white BBQ sauce is mayonnaise-based, with apple cider vinegar, horseradish, and a mix of seasonings for tang. It's completely different from the ketchup-based sauces most people think of as "BBQ sauce."

Is this recipe keto-friendly? Yes - there's no added sugar in the sauce, and the ingredients are all low-carb.

Can I bake this instead of grilling? Yes. Bake at 400°F for about 20-25 minutes, or until the chicken reaches 165°F internally, then brush with the reserved sauce before serving.

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