Alabama-Style Chicken Kebabs

By • May 5, 2013 • 79 Comments



Author Notes: Maybe you've heard of or make "white" barbecue sauce from Alabama -- it's tart and tangy with mayo and vinegar as its base instead of the more common tomato. I like it a lot and thought I'd put a new twist on it for some chicken kebabs. Instead of the traditional horseradish I substituted sambal oelek for a bigger kick and a little sugar for sweetness. And extra is great as a dipping sauce. inpatskitchen

Food52 Review: WHO: We've been cooking with inpatskitchen for a long time, and this is one of her best recipes yet.
WHAT: Moist, flavorful, addictive kebabs that will put the rest of the backyard barbecue spread to shame.
HOW: Mix up the sauce, fire up the grill, don't forget to baste.
WHY WE LOVE IT: "How is this chicken so moist?" is what you'll ask yourself while you're eating these. And probably, "Why can't I stop?" Don't ask questions, just keep eating. You have the recipe now -- the secrets are yours.
A&M

Makes 4 kebabs (but there will be enough sauce to do 6 to 8 kebabs)

Sauce

  • 1 1/2 cup mayonnaise
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon sambal oelek (or more if you can handle it..I used two!)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, mashed or put through a press
  1. Whisk all ingredients together. Cover and refrigerate. (Sauce can be made well ahead of time.)

Kebabs

  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • Four 12-inch skewers (if using wood, soak them in water for at least 30 minutes to prevent burning)
  • Salt, pepper, and olive oil
  • The sauce
  1. Cut the breast halves into 1 1/2 inch cubes and thread them on the skewers. Season the kebabs with a little salt and pepper and drizzle with a little olive oil. Light your grill to medium heat and oil the grates well.
  2. Reserve 1/2 to 3/4 cup of the sauce for dipping.
  3. Place your kebabs on the grill and start lightly basting and turning until the chicken is done. (Be careful not to burn!) Serve them up with a little of the reserved sauce on the side.
Jump to Comments (79)

Comments (79) Questions (1)

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Meg_b_f52

4 days ago meganvt01

Amazing recipe pat. Your sauce transforms simple chicken breast into something so special. Thanks for a great meal!

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3 days ago inpatskitchen

Thank YOU megan! So happy you enjoyed!

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2 months ago Anne Sejer

Am I missing a point? Where does the sauce come in, it isn't mentioned in the recipe, is it used as a marinade? The recipe, by the way, sounds totally irresistible!

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2 months ago inpatskitchen

I see what you mean Anne. I meant to say to "start basting with the sauce" that wasn't reserved. Hope this helps.

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2 months ago Anne Sejer

It certainly does, thank you, will be giving it a try tomorrow :-)

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2 months ago inpatskitchen

For some reason I can't edit the recipe. Please let me know how it goes for you!

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2 months ago Lori

I make a similar dish using Yogurt, Red wine vinegar, lemons, garlic and Aleppo Pepper. I will give this recipe a try and see if it is better, but I love the yogurt recipe!

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2 months ago inpatskitchen

Yours sounds wonderful Lori! Welcome to Food52!

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5 months ago Bryan

This white sauce is amazing, I cooked over indirect heat for a while on the grill basting several times then flipped up the heat and basted for a few more minutes, great recipe. This white sauce can go on anything. I'm going to use leftovers on salmon tonight to see how it is. I've made a different version of this sauce that used some other (in my opinion unnecessary) ingredients including horseradish on chicken wings, I'll look forward to trying this on wings w/ skin on.

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5 months ago inpatskitchen

Thanks Bryan! Salmon and wings sound wonderful! I've used the sauce on shrimp and really like it. Now you've got me wanting to dig the grill out of the snow! Welcome to Food52!

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5 months ago thirteenJ

IPK/Detroit/Cleveland!
I keep seeing recipes for cauliflower "wingdings" with Frank's Redhot. I'm gonna try Alabama Style!

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5 months ago inpatskitchen

Go for it thirteenJ! And let us know how it turns out!

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about 1 year ago Julia

This was so yummy! A huge hit at my house! We put some extra sauce on our corn on the cob. :)

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about 1 year ago inpatskitchen

Thanks so much Julia! I love the idea of the sauce with corn...will try next time!!

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about 1 year ago LeeLeeBee

LOVED this recipe. We are chile addicts, so we used two tablespoons of sambal oelek, and will probably use three or four next time. The sauce needed a touch more salt - perhaps one teaspoon total. The recipe makes a lot of sauce, and we might just make 2/3 next time.

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about 1 year ago inpatskitchen

So happy you were happy! Thanks!

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about 1 year ago sexyLAMBCHOPx

You must enter your tasty sauce in the Hellman's Mayonnaise Mario Batali contest. Here's the link if you're interested. Made your recipe 2x - delicious! https://apps.facebook.com...

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about 1 year ago inpatskitchen

I'm so glad you're enjoying! I messaged you re: the contest.

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about 1 year ago sexyLAMBCHOPx

I didn't receive your message - not surprised. I haven't received any notifications in about 1 1/2 either. I've emailed the editors over a year ago but no resolution. : (

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about 1 year ago inpatskitchen

Boy I know how that is! Anyway this contest seems to only allow one to add ingredients to a Batali recipe and doesn't allow any deletions of his ingredients. Any suggestions?

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about 1 year ago sexyLAMBCHOPx

Let me look back at the specifics of the contest and let you know.

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about 1 year ago za'atar

This sauce is fantastic! I tried it on chicken and can't wait to try it out on all kinds of other meat and veggies.

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about 1 year ago inpatskitchen

I'm so happy you liked this! Thank you so much!

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats again on being a finalist Pat! We're grilling these tonight. :)

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about 1 year ago inpatskitchen

Thanks again Emily! Please let me know what you think of them..

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Delicious! We loved it.

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about 1 year ago inpatskitchen

So happy you enjoyed!

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about 1 year ago Kukla

Many Congratulations Pat and thanks for adding another great recipe to our arsenal!!!

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about 1 year ago inpatskitchen

Thanks Kukla! You're so right about the great arsenal of recipes!

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about 1 year ago TheWimpyVegetarian

You and your recipes will always be winners in my kitchen, Pat! Many congrats on your wonderful recipe making it into the finals circle :-)

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about 1 year ago inpatskitchen

Thanks so much susan! I'm pleased as punch for it making it there!

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about 1 year ago darksideofthespoon

We're making this again tonight despite the rain. Addictive! Congrats on being a runner up - you're a winner in my heart though ;)

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about 1 year ago inpatskitchen

Thanks so much darksideofthespoon! I'm so glad you're enjoying this....and thanks for your warm thoughts.

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about 1 year ago Texas Ex

Add my accolades to your list. Perfect for a weekend barbecue. I've had white sauce before, but this was by far the best.

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about 1 year ago inpatskitchen

I'm so happy you enjoyed! We had the family over yesterday and they were a hit! Thanks so much!!

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about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations! Love your blend of tangy, spicy, and sweet. I can't wait to try these!

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about 1 year ago inpatskitchen

Thanks so much HLA! Just whipped up the sauce for tomorrow's BBQ...let me know if you try it.

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on being a finalist Pat! These look phenomenal!!! Pretty perfect for Memorial Day weekend, I'd say.

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about 1 year ago inpatskitchen

Thanks Emily! They actually are on the menu along with some steak kebabs and Greek pork and lamb kebabs. Have a wonderful holiday!

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about 1 year ago denise&food

Just made the sauce and it is very tasty. Thanks for a new bbq idea!

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about 1 year ago inpatskitchen

So glad you like it denise&food! Thanks so much!

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about 1 year ago thirteenJ

Good Luck, IPK!
I love your sweet sauces!
Trying this with tofu.

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about 1 year ago inpatskitchen

Thank you thirteenJ! Tofu sounds wonderful!! let me know how it goes..

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about 1 year ago thirteenJ

Wow! The longer you can leave this on the grill and keep adding layers and layers of sauce, the better! I did 1" cubes of 'fu, but will change that to 1/2" slices (double skewered) to increase surface area...to hold more sauce!!

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about 1 year ago inpatskitchen

So happy you like the sauce! It certainly is addictive!

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about 1 year ago Waverly

I can't wait to try it - the sauce sounds amazing. Congratulations!

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about 1 year ago inpatskitchen

Thanks so much Waverly! Hope you enjoy!

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about 1 year ago sexyLAMBCHOPx

In my recipe box to try (have to use a sugar substitute though), congrats.

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about 1 year ago inpatskitchen

I think a sugar substitute will be fine! And thanks so much!

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about 1 year ago Kate's Kitchen

Great alternative to the traditional red sauce - yummy, spicy and moist. Using mesquite chips while grilling adds another dimension of flavor. Congrats inpatskitchen!

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about 1 year ago inpatskitchen

Thanks so much Kate! I love mesquite!!