Comida Kraft
Recipe Box

White Barbecue Chicken

(12) 9 Reviews
Prep Time
Total Time

6 servings

Chicken gets marinated in a spicy mayo sauce, then grilled 'til it's crispy on the outside and tender and juicy on the inside.

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What You Need

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Make It

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  • Mix all ingredients except chicken. Reserve 1/3 cup mayo mixture; refrigerate until ready to use. Pour remaining mayo mixture over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 2 hours to marinate.
  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Remove chicken from marinade; discard marinade. Place chicken on grate over lit area; cover. Grill 8 to 10 min. or until chicken is evenly seared, turning after 5 min. Move chicken to grate over unlit area; grill 18 to 20 min. or until chicken is done (165ºF), occasionally brushing with reserved mayo mixture and monitoring for consistent grill temperature.

Serving Suggestion

Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.

Make Ahead

Chicken can be marinated up to 24 hours before grilling. This longer marinating time will help boost the flavor of the grilled chicken.


If using a larger chicken, increase the grilling time as needed until chicken is done.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 300
Total fat 19g
Saturated fat 4.5g
Cholesterol 95mg
Sodium 200mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 29g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Suezqz67 |

  • Ramonaham |

    Sounds a bit like the recipe for "Alabama White Barbeque Sauce"! (Of course I wouldn't serve it as a sauce after the chicken has marinated in it.)

  • Elroy_Jetson |

    Here's a tip. Make sure you get the marinade 'under' the skin, even if you have to pull the skin back somewhat. I have learned that marinating in the skin is the same as marinating wrapped in plastic wrap. You have to get the flavors under the skin for them to be effectively diffused into the meat.