Instead of cane syrup or pickled chiles (if you cannot find them), substitute agave nectar (similar in consistency to cane syrup), and omit the chiles.
|½||cup distilled white or
|2||tablespoons cane syrup, honey, or agave nectar|
|1||tablespoon prepared horseradish|
|1||teaspoon black pepper|
|1||teaspoon lemon juice|
|¼||teaspoon cayenne pepper|
|1||jalapeno or other small chile pepper, cored,
seeded, and chopped
pickled chiles (optional)
1. In a bowl, combine the mayonnaise, vinegar, cane syrup, horseradish, black pepper, lemon juice, salt, cayenne pepper, jalapeno, and pickled chiles, if using. Whisk well. Cover and refrigerate for at least 1 hour and up to 8 hours before serving.
2. Remove ½ cup of the sauce for brushing the thighs. Put the remaining sauce into a bowl for serving.
|1½||pounds boneless, skin-on chicken thighs, pounded to ½-inch thickness if necessary|
|1||tablespoon vegetable oil|
|Salt and pepper, to taste|
1. Prepare a charcoal grill or preheat a gas grill to high.
2. Cut the thighs into even thirds or quarters, depending on their size. Sprinkle with oil, salt, and pepper. Weave the strips onto 12 skewers.
3. Set the skewers on the grill skin-side down. Grill for 8 to 10 minutes, or until the skin is crisp. Turn and cook 3 to 5 minutes more.
4. Brush the thighs with ½ cup of the sauce. Char on the grill for 30 seconds to 1 minute on a side. Total cooking time is 12 to 16 minutes. Serve the chicken with the remaining sauce for dipping.
Adapted from “Down South”