Herb Chicken Thighs with White Barbecue Sauce
All Recipes, Chicken and Turkey, Dinner, Game Day Grilling, Outdoor
Published Jan 12, 2016 | Last updated Feb 17, 2021
- Prep: 5 mins
- Cook: 30 mins
- Yields: 5 Servings
Directions
1Combine dried thyme, dried oregano, ground cumin, paprika, salt, and pepper.
2Rinse the chicken and pat dry.
3Rub mixture evenly over chicken.
4Place chicken in a ziploc freezer bag. Seal and chill for 4 hours.
5Place all white barbecue sauce ingredients in a mixing bowl and whisk together. Chill for at least 2 hours. Refrigerate until ready for use.
6Preheat grill to medium low, about 400 degrees F at the GrillGrate surface.
7Remove chicken from ziploc bag and place on grill. (discard bag)
8Grill 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.
9Brush chicken with barbecue sauce during the last few minutes of grilling. Serve with extra sauce for dipping.
Just grilled this recipe tonight, they turned out fantastic! The herbs definitely made the skin deliciously crispy and the sauce was incredible. I added a small amount of mesquite, cherry and apple woods for some added flavor during the cook.
This recipe made me want to use the same seasoning to make wings, and use the white sauce as a dip. Cheers, keep the grate recipes coming!
We are so glad you enjoyed the recipe and we agree- the sauce would go perfect on wings!
It doesn’t say when to use the horseradish.
The horseradish is an ingredient in the bbq sauce