Herb Chicken Thighs with White Barbecue Sauce
Serving Size 5 Servings
Combine dried thyme, dried oregano, ground cumin, paprika, salt, and pepper.
Rinse the chicken and pat dry.
Rub mixture evenly over chicken.
Place chicken in a ziploc freezer bag. Seal and chill for 4 hours.
Place all white barbecue sauce ingredients in a mixing bowl and whisk together. Chill for at least 2 hours. Refrigerate until ready for use.
Preheat grill to medium low, about 400 degrees F at the GrillGrate surface.
Remove chicken from ziploc bag and place on grill. (discard bag)
Grill over med/low heat (350-400F) 10-15 minutes on each side or until a meat thermometer inserted in the thickest portion registers 170F. Skin will blacken more than normal with the herb crust.
Brush chicken with barbecue sauce during the last few minutes of grilling. Serve with extra sauce for dipping.