Alabama BBQ Chicken Chopped Sandwich

The first time I encountered white BBQ sauce, I stared at the bowl with genuine suspicion. Mayo and vinegar on grilled chicken? Then I took that first bite and suddenly everything I thought I knew about barbecue turned upside down. The tangy creaminess cuts through the smoky chicken in ways red sauce never could. Now I keep a jar of this Alabama-style sauce in my fridge year round.

Last summer I made these for a backyard cookout and watched my skeptical cousin go back for thirds. The sound of chopping chicken on a cutting board has become one of my favorite kitchen noises. Theres something so satisfying about building a sandwich that tall and watching everyone try to take that first enormous bite. Friends now specifically request the white sauce sandwiches whenever we fire up the grill.

Ingredients

• 4 boneless skinless chicken breasts: These grill up beautifully and stay juicy when you dont overcook them
• 1 tbsp olive oil: Helps the spice rub cling to the chicken and promotes gorgeous grill marks
• 1 tsp smoked paprika: This is where that gorgeous smoky flavor comes from, dont skip it
• 1 tsp garlic powder: Builds a savory base that plays nicely with the tangy sauce
• 1/2 tsp onion powder: Adds depth without making everything taste like raw onions
• 1/2 tsp salt and black pepper: Simple seasoning that lets the chicken shine
• 3/4 cup mayonnaise: The backbone of Alabama white sauce, use a good quality brand you love
• 2 tbsp apple cider vinegar: Provides that essential tang that cuts through all the creaminess
• 1 tbsp lemon juice: Brightens everything up and keeps the sauce from feeling too heavy
• 1 tbsp prepared horseradish: The secret ingredient that makes this sauce unforgettable
• 1 tbsp Dijon mustard: Adds a sharp bite that balances the mayo perfectly
• 1 tsp sugar: Just enough to round out the acidity and bring all the flavors together
• 1/2 tsp garlic powder: Reinforces the garlic notes in the chicken rub
• 1/2 tsp black pepper: Adds gentle heat throughout the sauce
• 1/4 tsp cayenne pepper: Optional but highly recommended for a subtle warmth that builds
• 4 soft sandwich buns: Brioche or potato buns work beautifully here, something that can handle the toppings
• 1 cup coleslaw: Homemade or store bought, just make sure its well drained so your bun doesnt get soggy
• 1/4 cup sliced pickles: Bread and butter pickles add a sweet contrast that works magic here

Instructions

Fire up the grill:

Get your grill or grill pan heating over medium high heat while you prep the chicken

Season the chicken:

Rub the breasts with olive oil then sprinkle all those spices evenly over both sides, pressing gently to help them stick

Grill to perfection:

Cook for 6 to 8 minutes per side until beautiful char marks appear and the meat reaches 165°F, then let it rest on a cutting board

Whisk up the magic sauce:

While the chicken rests, combine all sauce ingredients in a bowl and whisk until completely smooth, taste and adjust vinegar or salt

Chop and sauce:

Cut the rested chicken into bite size pieces, toss in a bowl with most of that white sauce, save a little for drizzling

Get those buns ready:

Give your buns a quick toast on the grill if you like, or just use them as-is for a softer sandwich experience

Build your masterpiece:

Pile the sauced chicken onto bun bottoms, top with coleslaw and pickles, drizzle with extra sauce

Sandwich and serve:

Pop the tops on and serve immediately while everything is still warm and the sauce is perfectly gooey

Save

These sandwiches have become my go to for feeding a crowd because theyre just so satisfying to eat. Watching someone discover that white sauce for the first time never gets old. Something about the combination of cool creamy sauce, warm smoky chicken, and crisp vegetables hits every single craving.

Making It Your Own

Sometimes I swap in chicken thighs when I want something even more indulgent and forgiving on the grill. The extra fat means you practically have to try to dry them out. Wood chips on the grill take this to a whole new level if you have the time to set it up.

Sauce Secrets

This white BBQ sauce keeps beautifully in the fridge for up to two weeks, which is dangerous because youll want to put it on everything. Ive started using it as a dip for roasted veggies and honestly its changed my lunch game. The horseradish is the ingredient that makes people ask whats in this.

Perfect Pairings

Cold sweet tea is the classic Southern choice but a crisp lager cuts through the richness beautifully too. I like serving these with extra pickles on the side because the vinegary crunch balances everything.

• Make extra sauce and use it the next day on a grilled chicken salad
• Toast your buns with a little butter for extra richness and structure
• Keep the coleslaw on the side until youre ready to eat so nothing gets soggy

Save

Theres something joyfully messy about eating one of these sandwiches with sauce running down your arms and coleslaw falling everywhere. It reminds me that the best food experiences are the ones you cant eat neatly.

Recipe FAQs

→ What makes Alabama white BBQ sauce different?

Alabama white BBQ sauce is a mayonnaise-based sauce unlike traditional tomato-based BBQ sauces. It features vinegar, horseradish, mustard, and spices for a creamy, tangy flavor that pairs perfectly with grilled chicken.

→ Can I make the white sauce ahead of time?

Yes, the Alabama white BBQ sauce actually develops better flavor when made 1-2 days ahead. Store it in an airtight container in the refrigerator and give it a good stir before using.

→ What's the best way to chop the chicken?

Let the grilled chicken rest for 5 minutes after cooking, then use a sharp knife to cut it into bite-sized pieces about ½-inch in size. This helps the chicken absorb the sauce while staying tender.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs are juicier and more forgiving than breasts. Grill them until they reach 165°F internally, then chop and sauce them the same way.

→ What sides pair well with this sandwich?

Classic Southern sides like potato salad, baked beans, or sweet potato fries complement this sandwich perfectly. For a lighter option, serve with a simple green salad or corn on the cob.