I’ll let you in on a secret that transforms ordinary chicken into something extraordinary—brining those breasts in apple juice, honey, and salt for just one hour before grilling creates the juiciest, most flavorful chicken you’ve ever tasted. Then comes the magic: Big Bob’s tangy white BBQ sauce with its creamy mayo base and zesty horseradish kick that’ll make you forget all about traditional red sauces. The whole process takes about 75 minutes, and trust me, there’s more culinary wizardry ahead.
Why You Will Love This Brined Chicken At Lunchtime (or Dinner)
When you’re craving something that’ll make your taste buds do a happy dance, this brined chicken with BBQ sauce delivers comfort food magic that works whether you’re grabbing a quick lunch or settling in for a proper dinner. The brining process transforms ordinary chicken into incredibly juicy, flavorful meat that stays tender even if you accidentally overcook it (we’ve all been there). That tangy white BBQ sauce adds a creamy, zesty kick that’ll have you licking your fingers. It’s substantial enough for dinner yet light enough for lunch without leaving you in a food coma. This protein-packed dish supports productivity and concentration throughout your workday while providing the balanced nutrition your body needs to maintain steady energy levels.
Brined Chicken With Big Bob’s White BBQ Sauce
Get ready for a chicken experience that’ll make your taste buds do a happy dance. This brined chicken with BBQ sauce takes about 1 hour and 15 minutes from start to finish (including that vital hour-long brining time), plus another 12 minutes on the grill. What makes this recipe absolutely irresistible is the combination of a sweet and savory apple juice brine that tenderizes the meat, followed by a tangy white BBQ sauce that’s basically liquid gold.
The magic happens in two stages: first, we give those chicken breasts a luxurious spa treatment in a brine that’s packed with apple juice, honey, and just the right amount of salt. Then we fire up the grill and finish everything off with Big Bob’s famous white BBQ sauce. It’s the kind of recipe that looks fancy but is surprisingly straightforward, even if you’re not exactly a grill master.
You know what’s beautiful about this approach? The brine does most of the heavy lifting, ensuring your chicken stays juicy and flavorful, while that white sauce adds a creamy, tangy finish that’s completely different from your typical red BBQ sauce. This meal makes for an excellent lunch break choice when you want to step away from your workspace and enjoy something special that boosts both your energy and mood.
Ingredients:
- 1 cup apple juice
- 1 cup water
- 1 tablespoon salt
- 1/4 tablespoon garlic powder
- 1 tablespoon honey
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon fresh lemon juice
- 8 boneless skinless chicken breasts
- 1 (16 ounce) bottle Big Bob’s BBQ white sauce (or homemade version below)
- 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 teaspoons prepared horseradish
- 2 teaspoons ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Equipment/Tools:
- Large bowl for sauce mixing
- Medium bowl for brine
- Measuring cups and spoons
- Outdoor grill
- Meat thermometer
- Bowl for dipping sauce
- Airtight container for sauce storage
Instructions:
Start by making your white BBQ sauce because it needs time to meld those flavors together – in a large bowl, combine the mayonnaise (2 cups), distilled white vinegar (1 cup), apple juice (1/2 cup), prepared horseradish (2 teaspoons), ground black pepper (2 teaspoons), fresh lemon juice (2 teaspoons), salt (1 teaspoon), and cayenne pepper (1/2 teaspoon), then blend everything well until smooth and store it in the refrigerator in an airtight container where it’ll keep for up to 2 weeks.
Now for the chicken magic: grab a medium bowl and whisk together your brine ingredients – apple juice (1 cup), water (1 cup), salt (1 tablespoon), garlic powder (1/4 tablespoon), honey (1 tablespoon), dark brown sugar (1/2 tablespoon), soy sauce (1/2 tablespoon), and fresh lemon juice (1/2 tablespoon) until everything dissolves nicely.
Add your chicken breasts (8 boneless, skinless pieces) to this brine, ensuring they’re completely submerged and covered. Then, cover the bowl and let them chill in the refrigerator for exactly 1 hour – no more, no less. When that hour’s up, remove the chicken breasts from the brine and gently wipe off any excess salt with paper towels, then preheat your outdoor grill to 400 degrees.
Place those beautiful brined chicken breasts directly on the grate over the heat and grill them for 5 to 6 minutes on each side, watching for that gorgeous golden brown color and checking that they feel firm to the touch, with an internal temperature hitting exactly 160 degrees when you test with a meat thermometer.
Here’s where it gets fun: take each perfectly grilled chicken breast and completely submerge it into a bowl of that white BBQ sauce you made earlier, making sure every inch gets coated, then remove from the sauce and serve immediately while everything’s still warm and amazing.
Nutrition Information:
- High protein content from chicken breasts
- Moderate sodium from brine and sauce
- Added sugars from honey and brown sugar in brine
- Healthy fats from mayonnaise base in the sauce
- Contains dairy and egg products in mayonnaise
Brined Chicken Tips:
Don’t skip that brine time – it’s what transforms ordinary chicken into something special, and wiping off the excess salt prevents your final dish from being too salty. If you can’t find Big Bob’s white sauce at the store, the homemade version is actually better because you can adjust the heat level with more or less cayenne pepper. Want to switch things up? Try substituting the apple juice in the brine with pineapple juice for a tropical twist, or add a tablespoon of brown mustard to the white sauce for extra tang. Ensure your grill is properly preheated to 400 degrees. If it’s too low, you won’t achieve those beautiful grill marks. If it’s too high, you’ll char the outside while leaving the inside undercooked.
Cooking Steps
I’ll walk you through the cooking steps that transform ordinary chicken into something extraordinary—starting with whipping up that tangy white sauce that’ll make your taste buds do a happy dance. Next, we’ll create a simple brine that works magic on those chicken breasts in just one hour, followed by grilling them to golden perfection. The grand finale involves dunking each piece into that creamy white sauce, because sometimes the best things in life require a little messy indulgence.
Step 1. Make the White Sauce
The white sauce deserves your full attention first, since it’s what transforms ordinary grilled chicken into something that’ll have your neighbors mysteriously appearing at dinnertime. I grab my large bowl and whisk together mayonnaise, white vinegar, apple juice, horseradish, black pepper, lemon juice, salt, and cayenne pepper. The mixture looks suspicious at first—trust me on this. I blend everything until smooth, creating Alabama’s gift to barbecue lovers everywhere. This tangy, creamy concoction stores beautifully in the refrigerator for up to two weeks, although it rarely lasts that long once people discover your secret weapon.
Step 2. Prepare the Chicken Brine
With our Alabama white sauce ready to work its magic, I turn my attention to creating the brine that’ll make these chicken breasts ridiculously juicy and flavorful. I whisk together apple juice, water, salt, garlic powder, honey, brown sugar, soy sauce, and fresh lemon juice in a medium bowl. This isn’t just seasoned water—it’s liquid gold that’ll transform ordinary chicken into something spectacular. The salt breaks down proteins while the sugars and acids add layers of flavor. Once everything’s combined, I submerge the chicken breasts completely, ensuring every inch gets the VIP treatment during our hour-long flavor infusion.
Step 3. Brine Chicken for an Hour
Once the chicken hits that aromatic brine, patience becomes your best friend—though I’ll admit, watching chicken soak for an hour feels like waiting for water to boil. I submerge those chicken breasts completely, ensuring every inch gets that flavor bath. The salt works its magic, breaking down proteins, while the honey and apple juice add subtle sweetness. I cover the bowl and slide it into the fridge, setting my timer for exactly sixty minutes. No shortcuts here—this waiting game transforms ordinary chicken into something extraordinary. Trust the process; your taste buds will thank you later.
Step 4. Grill Chicken Until Golden
Fire up that grill to a steady 400 degrees—this isn’t the time for guesswork or wishful thinking about temperature. I place those beautifully brined breasts directly over the heat, letting them sizzle with purpose. Five to six minutes per side is my golden rule, literally. I’m watching for that gorgeous golden-brown color and firm texture that screams “perfectly cooked.” No poking, no prodding—just patience and trust in the process. When my trusty thermometer reads 160 degrees internal temperature, I know I’ve hit the sweet spot where juicy meets safe, and dinner becomes absolutely irresistible.
Step 4. Dip in White Sauce
Now comes the moment that transforms good grilled chicken into something truly spectacular—the white sauce baptism that’ll make your taste buds sing hallelujah. I grab each perfectly grilled breast and fully submerge it into that creamy, tangy white sauce—none of this dainty drizzling nonsense. The mayonnaise-based concoction, with its vinegar bite and horseradish kick, clings beautifully to the chicken’s surface. Think of it as the South’s answer to Nashville hot chicken, but cooler and more sophisticated. After a quick dunk, I let excess sauce drip off before plating. This Alabama-style finishing touch delivers barbecue perfection.
Brined Chicken With Big Bob’s White BBQ Sauce
Ingredients
Equipment
Method
- In a large bowl, combine the mayonnaise, distilled white vinegar, apple juice, prepared horseradish, ground black pepper, fresh lemon juice, salt, and cayenne pepper. Blend everything well until smooth and store it in the refrigerator in an airtight container where it’ll keep for up to 2 weeks.
- In a medium bowl, whisk together the apple juice, water, salt, garlic powder, honey, dark brown sugar, soy sauce, and fresh lemon juice until everything dissolves nicely. Add the chicken breasts to this brine, ensuring they’re completely submerged. Cover the bowl and let them chill in the refrigerator for exactly 1 hour.
- After brining, remove the chicken breasts from the brine and gently wipe off any excess salt with paper towels. Preheat your outdoor grill to 400 degrees. Grill the chicken breasts for 5 to 6 minutes on each side, checking for a golden brown color and an internal temperature of 160 degrees using a meat thermometer.
- Take each grilled chicken breast and fully submerge it into the white BBQ sauce, ensuring every inch gets coated. Remove from the sauce and serve immediately while warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
While brining might seem like an extra step you could skip, don’t let impatience rob you of the juiciest chicken you’ll ever taste—those few extra minutes of prep work will transform ordinary chicken breasts into something that’ll have your guests wondering if you’ve been secretly attending culinary school. I’ve learned that patting the chicken dry after brining prevents excess saltiness and guarantees better browning. Use a meat thermometer for accuracy—160°F is your magic number. Let the grilled chicken rest for five minutes before saucing to prevent the white sauce from sliding right off. For a heart-healthy twist, consider serving your grilled chicken alongside dishes featuring extra virgin olive oil, which enhances flavor while providing beneficial fats that support cardiovascular health.
Brined Chicken Pairings
Once you’ve mastered this Alabama-style masterpiece, you’ll want sides that complement rather than compete with that tangy white sauce—and trust me, I’ve made the mistake of pairing it with overly acidic dishes that turned my mouth into a puckering contest. Creamy coleslaw works beautifully, balancing the sauce’s brightness. Cornbread’s sweetness provides a perfect counterpoint, while grilled corn adds smoky depth. Mac and cheese offers rich comfort that mellows the tang. For drinks, sweet tea‘s classic for good reason, though a crisp lager cuts through the richness nicely. Skip citrusy salads—your taste buds will thank you. When serving this dish for a friends’ get-together, consider setting up a buffet-style arrangement with colorful plates to enhance the visual appeal of your Alabama barbecue spread.
Summing it up
Three key elements transform ordinary chicken into this Alabama barbecue legend: a simple brine that infuses moisture and flavor, proper grilling technique that achieves that perfect golden crust, and the star of the show—that distinctive white sauce that’ll make you question everything you thought you knew about barbecue. I’ve walked you through each step, from that hour-long salt bath to the final sauce baptism. Now you’re armed with Big Bob’s secrets. Trust me, once you’ve tasted this tangy, creamy revelation on perfectly brined chicken, you’ll never look at red sauce the same way again. The familiar flavors in this dish trigger neurotransmitter release like dopamine and serotonin, enhancing your positive emotions and creating a truly memorable dining experience.
