Food & dining
    Next Score View the next score

    Recipe for grilled chicken with Alabama white barbecue sauce

    Serves 4

    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.


    1cup mayonnaise
    ½cup distilled white or
    cider vinegar
    2tablespoons cane syrup, honey, or agave nectar
    1tablespoon prepared horseradish
    1teaspoon black pepper
    1teaspoon lemon juice
    ½teaspoon salt
    ¼teaspoon cayenne pepper
    1jalapeno or other small chile pepper, cored,
    seeded, and chopped
    1tablespoon 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.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here


    pounds boneless, skin-on chicken thighs, pounded to ½-inch thickness if necessary
    1tablespoon 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”