Grilled Chicken with Chile-Garlic White Barbecue Sauce



Recipe courtesy of Joanna Beaulieu of, who says this is her spicy, California take on the Alabama White Sauce. “It’s a quick and easy dish with a lot of wow factor, great for an impromptu grilling party,” she says. The extra sauce is also excellent for dipping. And, she says if you’re lucky enough to have leftover sauce, you can use it on a chicken sandwich or wrap. 

Yield 4 servings
Zest Factor Medium
Prep Time 20 minutes
Cooking Time 15 minutes

For the sauce:
1 cup mayonnaise
1 large jalapeño, finely chopped
2 tablespoons freshly squeezed lime or lemon juice
2 tablespoons cilantro, minced
½ teaspoon ground cumin
2 large garlic cloves, minced

For the chicken:
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
Lime wedges, to serve (optional)
Chopped cilantro, to serve (optional)
Sliced jalapeños, to serve (optional)

1. In a small bowl, mix mayonnaise, jalapeño, lime juice, cilantro, cumin and garlic in a dish. Divide the sauce, refrigerating half as a dipping sauce to serve at the table.

2. Place each breast half between sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the bottom of a heavy saucepan, pound the meat evenly until it is 12-inch thick. Sprinkle with salt and generous amounts of freshly ground black pepper.

3. Preheat grill to medium-high heat. There is no need for messing around with indirect heat (these babies will cook fast).

4. Oil the grates, then place breasts over heat. Turn after 4 minutes, and brush some sauce on cooked side. Turn again after 3 minutes, brushing again with sauce. Turn in 2-minute intervals, brushing with remaining sauce, until breasts are just firm to the touch.

5. Place on serving platter and squeeze two lime wedges over all. Sprinkle with chopped cilantro, then garnish with lime wedges and sliced jalapeño.

This recipe was originally published in the May/June 2012 Barbecue issue.

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