Grilled chicken on a stick with Alabama white barbecue sauce from Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald Link and Paula Disbrowe

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Notes about this recipe

  • texannewyorker on September 24, 2016

    I'd never tried this classic before, and was slightly skeptical (white barbecue sauce??) but this is fantastic! I used skinless chicken thighs (he calls for boneless thighs with skin, but then to pound them out). I figured thighs have enough moisture anyway, and we didn't miss the skin. Much easier this way.

  • okcook on August 15, 2015

    We really liked this recipe. The horseradish is an interesting addition. Quick to make also.

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