Kitchen Equipment You’ll Need
Mixing bowl
Whisk
Measuring spoons and cups
Grill or oven
Tongs or spatula
Baking sheet (if using oven)
Basting brush (optional)
Tips for Success
Use full-fat mayonnaise for the creamiest sauce. Let the chicken marinate in some of the sauce for at least 30 minutes before cooking for added flavor. Don’t baste the chicken with the sauce used for marinating—always set some aside. Cook chicken to an internal temperature of 165°F for safety. Add the white BBQ sauce after cooking or in the final few minutes to avoid breaking the sauce.
Ingredients
4 boneless, skinless chicken breasts or thighs
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Directions
In a mixing bowl, whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, Dijon mustard, garlic powder, onion powder, salt, black pepper, and cayenne until smooth. Set aside half the sauce for serving. Place chicken in a resealable bag or dish and coat with the remaining sauce. Marinate for at least 30 minutes or up to 4 hours. Preheat grill or oven to 400°F. Remove chicken from marinade and cook on the grill for 6–8 minutes per side, or bake on a lined baking sheet for 25–30 minutes, until chicken is cooked through. Serve hot with reserved white BBQ sauce spooned over or on the side.
Additional Tips or Variations
Add smoked paprika to the sauce for a smoky twist. Use Greek yogurt in place of some mayo for a lighter version. Pair the chicken with grilled vegetables, corn on the cob, or coleslaw. Try the sauce on pulled pork or as a salad dressing.