Wednesday, January 14, 2015

"Alabama-Style" Chicken Kabobs

This recipe taught me two things. First, that "Alabama-style" is code for mayonnaise. Lots of mayonnaise. (But that it tastes good!) And second, that skewers and kabobs are not interchangeable. Skewers are actually the metal or wood sticks that you put the meat and vegetables on, and kabobs are the result. Learning! The more you know...

Anyway, back to the recipe. This is very simple, which is always nice. And it's actually really tasty as well. The chicken gets nice and juicy, with a little char and flavor from the grill, and a little kick as well. It's not the healthiest way to cook chicken, but it's not too bad for an occasional thing. Serve it with a nice big side of veggies if you need to settle your conscience. I found this recipe on my latest favorite food blog: food52.

1 1/2 cups mayo
1/2 cup apple cider vinegar
1/4 cup white sugar
1 Tbsp sambal oelek (more to taste)
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove, minced
4 boneless, skinless chicken breasts, cut into kabob sized cubes

First, mix up the sauce (everything but the chicken). I eyeballed the ingredients, mostly because I hate scraping things like mayo out of a measuring cup. But it turned out fine. Then (carefully!) stick your chicken on the skewers, leaving a bit of space between each cube so it will cook through. Drizzle a little olive oil on the skewers, followed by a touch of salt and pepper to taste, then put them on the grill. Reserve about half the sauce, and use the other half to baste the kabobs as you grill them. Once they are cooked through and have a little bit of color on them (about 8-12 minutes depending on size) they are ready to eat. Serve with the reserved sauce on the side for dipping, or just drizzle a little on top of the chicken. There you have it. Kabobs on skewers, Alabama style.

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