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White Barbecue Chicken

Ashley Haynes from shares a fabulous menu along with so many great tips including the benefits of a restaurant supply and how to make cleaning fun. She describes an Advent activity that you really must try and we delve into all the unique things ever found in our freezers. You'll hardly believe the final one! To hear her must-have kitchen item, stay tuned till the end! We're so glad you're listening!

White Barbecue Chicken

Chicken: 4 cups prepared White Barbecue Sauce

4 large skin on, bone-in chicken (any cut--quarters, thighs or breasts)

¼ cup olive oil

Salt & Pepper to taste

Serve with:

Sourdough bread

Green salad

Roasted asparagus

Dirty rice

Extra white barbecue sauce

White Barbecue Sauce:

3 cups mayonnaise

½ cup white wine vinegar

2 tablespoons black pepper

2 tablespoons whole grain mustard

2 teaspoons salt

2 teaspoons granulated sugar

4+ cloves garlic, smashed

4+ tablespoons prepared horseradish

Place all ingredients in a small bowl and whisk to combine.

Dirty Rice:

8 cups cooked jasmine rice

4 cans kidney beans

4 tablespoons olive oil

4 small onions, diced

4 medium green peppers, diced

8 ribs celery, diced

6 cloves garlic, smashed

4 teaspoons dried thyme

2 cups chicken stock

2 bunches green onions, thinly sliced

Salt & pepper to taste


1. Place chicken in a gallon Ziploc bag and use two cups of sauce to marinate chicken 4 hours or overnight. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels (don't skip this step!).

2. Heat oven to 425°. Brush chicken with 3 tablespoons of olive oil over the skin and sprinkle with salt and pepper. Using 1 cup of reserved White Barbecue Sauce, lightly brush chicken and place in the oven. Continue to brush chicken with sauce every 5-10 minutes for 3-4 times. Bake chicken additional 10-20 minutes until top is crispy and caramelized and internal temperature is 160-162 degrees; total cooking time should be about 30 minutes. Remove to a platter, brush some remaining sauce on top and let rest 5 minutes. Serve with remaining White Barbecue Sauce and Dirty Rice.

3. While chicken is cooking, make dirty rice. In a large skillet with a lid, heat the oil over medium heat. Saute the onions, peppers, celery and garlic for about 5 minutes, stirring often. Sprinkle with thyme. Add cooked rice, kidney beans and chicken stock. Mix well and sprinkle top with green onions, salt & pepper just before serving.

White Barbecue Chicken
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