Grilled Chicken on a Stick

Main Course

Recipe courtesy of "Donald Link Down South"

Makes 12 to 16 skewers

  • 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • Alabama White Barbecue Sauce (recipe follows)


Alabama White Barbecue Sauce

  • 1 cup mayonnaise
  • ½ cup white or cider vinegar 2 tablespoons cane syrup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon black pepper
  • 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ jalapeño, stemmed, seeded, and minced
  • 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

Click image to enlarge


Cut the thighs into even thirds or quarters, whatever makes sense for their individual shape. Brush the chicken with the oil, season with the salt and pepper, and weave the strips onto skewers.
Heat your grill to medium.
When the grill is hot, put the skewers on the grill skin-side down. Grill until the skin is nice and crispy, 8 to 10 minutes. Flip the thighs and finish cooking on the other side, an additional 3 to 5 minutes (the skewers should need 13 to 15 minutes total cooking time).
Brush the thighs with¼ cup of the barbecue sauce and char on the grill for 30 seconds to 1 minute per side. Serve with a dish of the remaining sauce for dipping. Leftover sauce is delicious with any grilled meat (like pork chops, chicken breasts, or spare ribs).


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