Description
A creamy, tangy Alabama-inspired white barbecue chicken with a blend of mayonnaise, vinegar, and spices. Juicy boneless chicken breasts are coated in a luscious sauce for a comforting, zesty twist on classic barbecue flavors.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
3 cloves garlic, minced
1 cup mayonnaise (full-fat)
2 tbsp apple cider vinegar
2 tbsp brown sugar
2 tsp smoked paprika
1 tbsp Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Pat chicken breasts dry and season generously with salt and pepper.
In a bowl, combine mayonnaise, apple cider vinegar, brown sugar, smoked paprika, Dijon mustard, and a pinch of salt. Mix until smooth.
Heat oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden.
Brush sauce liberally over chicken. Reduce heat to medium, cover, and cook for 10-12 minutes until chicken is fully cooked.
Transfer to a serving dish and continue basting with sauce until glaze forms (if using a stovetop method). For oven baking: place chicken in a baking dish, pour sauce over, and bake at 375°F (190°C) for 25-30 minutes until done and golden.
Notes
Adjust mayonnaise to vinegar ratio for tanginess. Store leftover sauce in an airtight container for up to 5 days.
For a lighter texture, use Greek yogurt as a substitute for part of the mayonnaise.
Serve with cornbread or steamed collard greens for a traditional regional meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 6g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg