White BBQ Sauce Chicken with Apple Cider Vinegar and Tarragon

White BBQ Sauce Chicken with Apple Cider Vinegar and Tarragon

Smoky grilled chicken gets draped in a tangy, mayonnaise-based white sauce brightened with tarragon.

Total 2 hr 5 min Makes 4 servings Calories 480/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Eggs

Inspired by Alabama-style white barbecue sauce, this recipe pairs smoky grilled chicken thighs with a tangy mayonnaise and apple cider vinegar sauce flecked with fresh tarragon. The sauce both bastes and finishes the chicken, giving it a creamy, peppery tang that cuts through the char. It works well for backyard cookouts or a simple weeknight grill dinner alongside coleslaw or grilled corn.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic, minced
  • 1 teaspoon black pepper, freshly ground, coarse
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh tarragon leaves, chopped
  • 1 teaspoon smoked paprika

Method

  1. Pat the chicken thighs dry with paper towels and place them in a large bowl or on a plate.

  2. Drizzle the chicken with olive oil and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika, rubbing to coat evenly.

  3. Let the chicken sit at room temperature while you make the sauce and preheat the grill, about 15 minutes.

  5. Stir the chopped tarragon into the sauce and refrigerate until ready to use.

  6. Preheat a grill to medium-high heat, about 400°F, and clean and oil the grates.

  7. Grill the chicken thighs, covered, for 6 to 7 minutes per side, until deeply charred and an instant-read thermometer reads 165°F in the thickest part.

  8. Transfer the chicken to a platter and let rest for 5 minutes.

  9. Brush or spoon a generous layer of the white barbecue sauce over the chicken, reserving the rest for serving on the side.

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    White BBQ Sauce Chicken with Apple Cider Vinegar and Tarragon

    Inspired by Alabama-style white barbecue sauce, this recipe pairs smoky grilled chicken thighs with a tangy mayonnaise and apple cider vinegar sauce flecked with fresh tarragon. The sauce both bastes and finishes the chicken, giving it a creamy, peppery tang that cuts through the char. It works well for backyard cookouts or a simple weeknight grill dinner alongside coleslaw or grilled corn.

    2 hr 5 min 4 servings 480 cal

    Ingredients

    • 8 boneless skinless chicken thighs
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 cup mayonnaise
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon prepared horseradish
    • 1 teaspoon Dijon mustard
    • 1 teaspoon garlic, minced
    • 1 teaspoon black pepper, freshly ground, coarse
    • 1/2 teaspoon kosher salt
    • 2 tablespoons fresh tarragon leaves, chopped
    • 1 teaspoon smoked paprika

    Method

    1. 1

      Pat the chicken thighs dry with paper towels and place them in a large bowl or on a plate.

    2. 2

      Drizzle the chicken with olive oil and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika, rubbing to coat evenly.

    3. 3

      Let the chicken sit at room temperature while you make the sauce and preheat the grill, about 15 minutes.

    4. 4

      In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, Dijon mustard, minced garlic, coarse black pepper, and 1/2 teaspoon kosher salt until smooth.

    5. 5

      Stir the chopped tarragon into the sauce and refrigerate until ready to use.

    6. 6

      Preheat a grill to medium-high heat, about 400°F, and clean and oil the grates.

    7. 7

      Grill the chicken thighs, covered, for 6 to 7 minutes per side, until deeply charred and an instant-read thermometer reads 165°F in the thickest part.

    8. 8

      Transfer the chicken to a platter and let rest for 5 minutes.

    9. 9

      Brush or spoon a generous layer of the white barbecue sauce over the chicken, reserving the rest for serving on the side.