Herb Chicken Thighs with White Barbecue Sauce

by Ian Drummond | Published Jan 12, 2016 | Last updated Sep 21, 2021 | 4 comments

CategoryAll Recipes, Chicken and Turkey, Dinner, Game Day Grilling, Outdoor

Prep Time5 minsCook Time30 minsTotal Time35 minsYields1 Serving

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 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.

Nutrition Facts

Serving Size 5 Servings

Directions

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.

Ingredients

1 tbsp dried thyme

1 tbsp dried oregano

1 tbsp ground cumin

1 tbsp paprika

1 tsp salt

0.50 tsp black pepper

10 chicken thighs (about 3 lb.)

White Barbecue Sauce

1.50 cups mayonnaise

0.25 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

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4 Comments

Dave on January 16, 2019 at 12:02 am

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!
Reply
Chef Michael on April 9, 2019 at 4:27 pm

We are so glad you enjoyed the recipe and we agree- the sauce would go perfect on wings!
Reply
Randy Troup on July 4, 2019 at 3:05 pm

It doesn’t say when to use the horseradish.
Reply
- Chef Michael on July 5, 2019 at 1:30 pm
  
  The horseradish is an ingredient in the bbq sauce
  Reply

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