White Barbecue Chicken grilled with creamy White BBQ Sauce, layered for crispy caramelized flavor and juicy texture.

Scale

4 cups White Barbecue Sauce

4 large skin-on, bone-in chicken breasts

1/4 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. Prepare a double batch of White Barbecue Sauce. Use two cups as marinade and reserve two cups separately.

2. Place chicken in a zip bag with two cups sauce and marinate 4 hours or overnight.

3. Heat grill to high.

4. Remove chicken, discard marinade, rinse lightly, and pat dry.

5. Brush with olive oil and season with salt and pepper.

6. Grill skin side down 2-3 minutes, flip and cook 2 minutes.

7. Move to cooler side, reduce heat to medium (425°F internal grill temp).

8. Brush with reserved sauce every 5 minutes, three times.

9. Cook until internal temp reaches 160-162°F.

10. Rest 5 minutes and serve with remaining sauce.

Marinate overnight for deeper flavor.

Use a probe thermometer for accuracy.

Resting ensures juices redistribute.