Alabama-Style Chicken Kebabs
Try this Alabama-Style Chicken Kebabs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon black pepper
- 1/2 cup apple cider vinegar
- 1 1/2 cups mayonnaise
- the sauce
- 1 tablespoon sambal oelek (or more if you can handle it..i used
- 1 clove garlic mashed or put through a press
- 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
- Carbohydrate 8.27544584003454 g
- Cholesterol 37.1062500266285 mg
- Fat 31.7390423166975 g
- Fiber 0.105458334750519 g
- Protein 0.769559375456489 g
- Saturated Fat 5.74117010797074 g
- Serving Size 1 1 Serving (132g)
- Sodium 727.440667274296 mg
- Sugar 8.16998750528403 g
- Trans Fat 25.3596676253934 g
- Calories 328 calories
Whisk all ingredients together. Cover and refrigerate. (Sauce can be made well ahead of time.) 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. Reserve 1/2 to 3/4 cup of the sauce for dipping. 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.
