Grilled Chicken Skewers (Alabama White BBQ Style) | Arteflame

Introduction

If you have never experienced the tangy, creamy bliss of Alabama White Sauce, prepare for a total palate revolution. This isn’t your standard sticky red BBQ; it is a regional treasure that hits you with a sharp vinegary bite followed by a rich, peppery finish. The moment these skewers hit the sizzling Arteflame plancha, the aroma of searing meat and toasted spices fills the air, instantly transporting you to a humid Southern evening surrounded by friends, fire, and good food.

Why This Recipe is a Backyard Hero

I adore this recipe because it breaks the monotony of traditional barbecue. The mayonnaise-based sauce acts as a tenderizer and a flavor bomb, keeping the chicken incredibly juicy while the high heat of the grill creates that coveted golden crust. It is a fast, crowd-pleasing dinner that feels gourmet but comes together in minutes.

Key Kitchen Wisdom

• Thighs over Breasts: Always opt for boneless, skinless chicken thighs. They have enough fat to withstand high heat without drying out, ensuring every bite is succulent.
• Timing is Everything: Since the sauce is mayo-based, don't baste until the very end. Applying it too early can cause the sauce to break or flare up.

Make It Your Own

If you are looking to lighten things up, you can swap half the mayonnaise for full-fat Greek yogurt for a tangier, protein-packed twist. No horseradish on hand? A spoonful of spicy brown mustard adds a similar zesty kick that works beautifully.

Ingredients

The Chicken & Rub

• 2 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
• 2 tbsp olive oil
• 1 tbsp coarse sea salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Wooden or metal skewers (soak wooden skewers in water for 30 minutes)

The Alabama White Sauce

• 1 cup mayonnaise (high quality)
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish (add more for extra kick)
• 1 tsp lemon juice
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper (freshly cracked)
• 1/4 tsp salt

Instructions

Step 1: Prepare the Chicken

1. Trim excess fat from the chicken thighs and cut them into uniform 1-inch cubes to ensure even cooking.
2. In a small bowl, mix the sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
3. Place the chicken cubes in a large bowl, drizzle with olive oil, and toss to coat.
4. Sprinkle the spice mixture over the chicken and toss again until every piece is evenly seasoned. Thread the chicken onto the skewers, leaving a little space between pieces to allow heat circulation.

Step 2: Make the White Sauce

1. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish, and lemon juice until smooth.
2. Add the cayenne pepper, garlic powder, black pepper, and salt. Whisk thoroughly to combine.
3. Taste and adjust seasoning. If you prefer more tang, add a splash more vinegar; for more heat, increase the horseradish. set aside half of the sauce for serving and keep the rest for basting.

Step 3: Fire Up the Arteflame

1. Build a medium-to-high heat fire in your Arteflame grill. You want the center grill grate to be hot for searing and the flat cooktop to be ready for finishing.
2. Lightly oil the cooktop surface to prevent sticking.

Step 4: Grill the Skewers

1. Place the skewers on the hot flat-top plancha surface. Sear the chicken for about 3-4 minutes per side.
2. Rotate the skewers to ensure a golden-brown crust forms on all sides. The internal temperature should reach 165°F (74°C).
3. For an extra smoky finish, move the skewers briefly over the center grill grate for 1 minute, turning constantly to prevent burning.

Step 5: Baste and Serve

1. In the final minute of cooking, brush the chicken generously with the basting portion of the Alabama White Sauce.
2. Remove the skewers from the grill and let them rest for 5 minutes.
3. Serve immediately with the reserved dipping sauce on the side.

Tips

The key to authentic Alabama chicken is understanding that the sauce is also a texture enhancer. Because the base is mayonnaise (oil and egg), it emulsifies differently than sugar-based sauces when it hits the heat. Do not apply the sauce too early in the cooking process, or the oil in the mayo may separate and cause flare-ups. Instead, wait until the chicken is 90% cooked before applying that first layer of white gold.

Furthermore, using chicken thighs is highly recommended over chicken breasts. The higher fat content in thighs keeps the meat juicy during the high-heat searing process on the Arteflame. If you must use breasts, be vigilant about the internal temperature, pulling them off the heat exactly at 160°F to rest up to 165°F. Always use a fresh batch of sauce for dipping at the table—never use the sauce that your raw basting brush touched.

Variations

Alabama White Sauce is surprisingly versatile, and you can easily tweak this recipe to suit different dietary needs or flavor preferences. While the traditional recipe is perfect as is, slight adjustments can transform the dish into something entirely new without losing that Southern identity. Here are a few ways to mix it up:

• Spicy Kick: Double the cayenne pepper and add a teaspoon of hot sauce to the white sauce for a fiery version.
• Herbed Garden Style: Add fresh chopped dill and chives to the sauce for a fresher, ranch-adjacent flavor profile.
• Alabama Pork: This sauce works exceptionally well with pork tenderloin skewers if you prefer red meat over poultry.
• Smoked Wings: Instead of skewers, use whole chicken wings and let them roast slowly on the outer edge of the Arteflame cooktop.
• Honey Gold: Whisk in a tablespoon of honey to the sauce for a sweet and tangy balance that cuts the acidity of the vinegar.

Best pairings

Because Alabama White Sauce is rich, creamy, and tangy, it pairs best with sides that can cut through that richness or provide a textural contrast. You want sides that are classic Southern staples but perhaps prepared with a modern twist on the grill. The acidity in the sauce serves as a palate cleanser, so you can go heavy with the sides without overwhelming the meal.

• Grilled Corn on the Cob: Roast corn directly on the Arteflame and butter it generously; the sweetness balances the tangy chicken.
• Vinegar-Based Coleslaw: Skip the creamy slaw (too much mayo with the chicken) and opt for a crisp, vinegar slaw.
• Grilled Pickles: A quick sear on pickle spears adds a warm, crunchy acidity that matches the sauce perfectly.
• Cornbread: A slice of warm, jalapeno cheddar cornbread is ideal for soaking up any extra sauce on the plate.

Conclusion

Mastering these Alabama BBQ Chicken Skewers on your Arteflame grill adds a distinctive and flavorful tool to your culinary arsenal. It is a departure from the standard red BBQ sauce that surprises guests and delights the taste buds with its complex interplay of creamy, tangy, and spicy notes. The unique searing capability of the Arteflame ensures the chicken remains succulent, providing the perfect canvas for this iconic Southern sauce.

Whether you are hosting a summer cookout or just looking for a quick weeknight dinner that feels gourmet, this recipe delivers. The char of the fire combined with the bite of the horseradish creates a memory that lingers long after the meal is finished. Fire up the grill, whisk up the sauce, and enjoy a true taste of the South.