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...
chicken thighs (about 3 lb.)
white wine vinegar
garlic clove, minced
coarse ground pepper
spicy brown mustard
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.