Prepare yourself for a juicy treat of chicken thighs rich with herbs! The herb mixture grills dark to crispy perfection. The white sauce for dipping and dabbling adds a beautiful pop of flavor that compliments the spicy herbs. This recipe is from a Southern Living. My wife cut it out several years ago. It has become a staple around our house as has the white sauce. NOTE: The white sauce is a versatile condiment that we save and savor with flank steak, burgers, and even as a substitute for mayonnaise on a sandwich- its that good. It was developed by Test Kitchens Professional Pam Lolley.
Tailgate Update: This is a great make ahead meal. The chicken and the sauce both need to sit in the fridge for a while so why not a cooler? Prep the chicken (see below) in a ziploc with the herb mix and put the white sauce in a tupperware. A wonderful treat for an upscale tailgate.
Ingredients for 5 Servings:
1 Tbsp. dried thyme
1 Tbsp. dried oregano
1 Tbsp. ground cumin
1 Tbsp. paprika
1 tsp. sale
1/2 tsp. pepper
10 chicken thighs (about 3lb.)
White Barbecue Sauce:
Makes 1 3/4 Cups
Prep Time: 10 min, Chill 2 hours.
1 1/2 cups mayonannaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarse ground pepper
1 Tbsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. horseradish
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-loc freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill over MED/LOW heat (350-400F) 10-15 minutes on each side or until a meat thermometer inserted in the thickest portion registers 180F. Skin will blacken more than normal with the herb crust.
