I was just out of college, living in Alabama and working in a test kitchen for the first time, when I fell in love with a regional specialty: white barbecue chicken. This smoked chicken is smothered in a creamy, peppery sauce made of mayonnaise, vinegar, black pepper, and a few other ingredients to give the sauce its signature kick. At barbecue restaurants the sauce is usually served with smoked chicken or pulled pork, but when I’m home I toss it with chicken thighs and cook them on the grill until juicy, tender, and a little bit charred.
Straight from Our Recipe Tester
“Marinating the chicken thighs in the white barbecue sauce gave them so much flavor with a little kick from the spicy brown mustard, horseradish, and Tabasco. Cooking them over charcoal also gave the chicken a great smoky flavor and really nice browning from the mayo in the marinade.” —Jan, May 2026
I might not have been born in the South, but I’ve lived here for most of my life. I learned to cook from Southern chefs and Southern grandmas alike. I always have a pitcher of sweet tea in the fridge, and am convinced there’s no better way to celebrate than with a slice of caramel cake. With a background in culinary science and 18 years of recipe development, I know what works in the kitchen. I love creating smart and delicious recipes that are worth repeating.
