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Grilled Chicken with Alabama White BBQ Sauce

Alabama White BBQ Sauce was invented by Bob Gibson in 1925 at his Decatur, Alabama restaurant. It is basically mayonnaise, vinegar, and black pepper, although there are many variations floating around the Internet. The primary concern is the ratio of mayonnaise to vinegar.

1 to 3 skinless, chicken half-breasts

Olive oil for brushing

Salt to taste

Prepare the BBQ sauce (recipe follows). Reserve some of the sauce for serving at table. Place the chicken breasts between two sheets of plastic wrap and pound to a thickness of approximately 1/2 inch.

Prepare the grill for indirect medium heat. Lightly brush the chicken with oil and season with salt. Grill the chicken over direct heat for 3 minutes per side, then move to indirect. Brush with sauce and cook for 4 minutes, turn and brush, cooking for 4 more minutes. Move back to direct heat for 2 more minutes per side, brushing with sauce on each turn (18 minutes total cooking time).

Alabama White BBQ Sauce

1 cup lite mayonnaise

1/4 cup apple cider vinegar

1 1/2 teaspoons black pepper

Combine the first two ingredients, thoroughly blend, and taste. If too tart add mayonnaise, if not tart enough add vinegar to taste. I have seen internet recipes with a mayonnaise to vinegar ratio from 4:1 to 1:1, some with additional lemon juice. Add the pepper and blend again. The sauce will thicken some if refrigerated. If serving some of the sauce at table, be sure to set some aside so it is not contaminated by brushing on uncooked chicken.


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