Alabama

White BBQ Chicken Tacos

A Southern fusion masterpiece featuring Alabama's legendary white BBQ sauce. Tangy, creamy, and slightly peppery, this mayo-based sauce transforms smoky grilled chicken into unforgettable tacos topped with crisp coleslaw and bread-and-butter pickles.

⏱ Total 45min 🍴 Makes 8 tacos 🌶 Mild ⭐ Southern Classic

Equipment Needed

🔥 Grill or Grill Pan
🥣 Mixing Bowls
🍽 Skillet
🥩 Whisk
🍴 Comal or Griddle

Instructions

1

Make the white BBQ sauce: In a medium bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, cayenne, and salt until smooth. Refrigerate for at least 30 minutes to let flavors meld.

2

Season the chicken: Pat chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, black pepper, and salt. Rub chicken with olive oil, then season generously on both sides.

3

Preheat your grill: Heat grill or grill pan to medium-high heat, about 400-450 degrees F. Clean and oil the grates to prevent sticking.

Tip: If using a grill pan indoors, turn on your vent hood to handle the smoke.
4

Grill the chicken: Place chicken thighs on the grill and cook for 5-6 minutes per side, until internal temperature reaches 165 degrees F and you have nice char marks. During the last minute, brush generously with white BBQ sauce.

5

Rest and slice: Transfer chicken to a cutting board and let rest for 5 minutes. Slice against the grain into thin strips or chop into bite-sized pieces.

6

Prepare the slaw: Toss the coleslaw mix with 3-4 tablespoons of the white BBQ sauce until lightly coated. The slaw should be dressed but not drowning in sauce.

7

Warm the tortillas: Heat a dry comal or skillet over medium heat. Warm each tortilla for 20-30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean kitchen towel.

8

Assemble the tacos: Place sliced chicken on each warm tortilla. Top with dressed coleslaw, chopped pickles, and a drizzle of extra white BBQ sauce. Garnish with fresh chives.

9

Serve immediately: Serve tacos right away while the chicken is still warm and the slaw is crisp. Pass extra white BBQ sauce on the side for those who want more.

💡 Pro Tips & Variations

  • Big Bob Gibson origin: Alabama white sauce was invented at Big Bob Gibson Bar-B-Q in Decatur, Alabama in 1925. Respect the tradition by keeping it tangy and peppery.
  • Let the sauce rest: The white BBQ sauce tastes even better after sitting overnight in the refrigerator. The vinegar mellows and the flavors come together.
  • Smoke for authenticity: If you have a smoker, smoke the chicken over hickory or pecan wood for 2-3 hours at 250 degrees F for truly authentic Alabama BBQ flavor.
  • Corn tortillas option: While flour tortillas are traditional for these tacos, small doubled corn tortillas work great too and add a nice corn flavor.
  • Add some heat: Increase the cayenne or add a dash of hot sauce to the white BBQ sauce if you prefer more spice.
  • Make it a sandwich: This same combination works beautifully on a brioche bun if you want to make sliders instead of tacos.
Back to Alabama Browse All Tacos