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Herb Chicken Thighs with White Barbecue Sauce

Herb Chicken Thighs with White Barbecue Sauce

by | Published Jan 12, 2016 | Last updated Nov 2, 2021 | 6 comments

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.
Herb Chicken Thighs with White Barbecue Sauce
Nutrition Facts

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.


 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


  1. Dave

    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!

  2. Chef Michael

    We are so glad you enjoyed the recipe and we agree- the sauce would go perfect on wings!

  3. Randy Troup

    It doesn’t say when to use the horseradish.

    • Chef Michael

      The horseradish is an ingredient in the bbq sauce

  4. Renate Harwood

    Is the chicken boneless or bone-in?

    • Emily Astin

      these were bone-in but you can use boneless 🙂


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