Frank Campanella

Alabama White Sauce Grilled Chicken

Bear Mountain ambassador Frank Campanella takes grilled chicken to the next level with this simple but flavor-packed recipe. Juicy, smoky chicken breasts are marinated in a bold blend of Italian dressing, mustard, Worcestershire, and spices before being grilled to perfection and paired with a creamy, tangy Alabama White Sauce. Whether you're meal prepping for the week or serving up an easy backyard dinner, this recipe delivers big flavor with every bite.

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Prep

15 minutes (plus marinating)

Cook time

25–30 minutes

Pellets

Maple Bourbon Pecan Pellets

Serves

6–8

Steps

Trim any excess fat from the chicken breasts. Combine all of the marinade ingredients in a large bowl, add the chicken, and massage until evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat your pellet grill to 325°F using Bear Mountain pellets. Arrange the chicken on the grill with at least 1 inch of space between each piece.
Grill for 15 minutes, flip, and continue cooking for another 10–15 minutes, or until the chicken reaches an internal temperature of 150°F.
Immediately transfer the chicken to a foil-lined container or pan and cover tightly with foil. Let it rest for 3 minutes before serving or chilling for meal prep.
While the chicken cooks, whisk together the mayonnaise, vinegar, horseradish, Worcestershire sauce, honey, and seasoning until smooth. Refrigerate until ready to serve. The sauce will keep for up to 2 weeks in the refrigerator.

Ingredients:

Chicken

3–4 lbs boneless, skinless chicken breasts

Marinade

½ cup Italian dressing
2 TBSP mustard
2 TBSP Worcestershire sauce
2 TBSP hot sauce
2 TSP salt, pepper, garlic seasoning
2 TSP BBQ dry rub