By Tastings by CeCe on June 18, 2007
Photo by LizDaCook
Photo by LizDaCook
"This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a “white” barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce."
Serving Size: 1 (130 g)
Servings Per Recipe: 4
"Cece, this is ObxCliff...I used this recipe as a base for a sauce at work! I added chipotle in adobo, cilantro, garlic, used rice vinegar (not as acidic tasting) and a few other things and used it for a spiced rubbed grilled steak. It was great...good customer & server responses, too!!! Thanks for another great recipe!!!"
"LOVED this sauce - it's very different from our usual grilling sauces and marinades. We used it on a pork loin too."
"We LOVE the white bbq sauce. It has a different zing that my family prefers over reg. bbq sauce. This is our new go to grilled chicken recipe from now on. Yum. Thank you for sharing with us."
"I really enjoyed this recipe. I had this recipe in one of my cookbooks and wanted to try it. I really like the white sauce and it's a good change from the traditional barbecue sauce."
"Don't be afraid of the mayonnaise! This white sauce is wonderful! I have been using a variation of this white sauce when we grill chicken for over 20 years. I've never added the lemon juice or the salt, but I do increase the pepper a bit to my taste. And I do half regular mayo and half light mayo. I do chicken halves, and baste with the sauce the last 30 minutes of cooking time, reserving some of the sauce to use at the table. To season the chicken, I use Cavender's Greek Seasoning, which is pretty much a mix of the spices you used. I've never posted the recipe I've used, but ran across yours and wanted to give it the 5 star rating it deserves!"
"I changed this recipe quite a bit. Instead of mayonnaise. I added 1/4 cup of margerine (my husband and I HATE mayonnaise). Also I added a tablespoon of Splenda brown sugar. I didn't use chipotle powder because I didn't see any at the store. And I only used 1/2 teaspoon of salt in the rub. We liked it. It was quick and easy and tangy."
"The family and I absolutely loved this meal. The flavor was excellent!! I baked skinless chicken breasts with the seasonings then in last couple minutes of baking added the sauce. It was very spicy, but I love it that way."