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PrintPrep Time
5 mins
Grill Time
30 mins
Total Time
35 mins
Categories
Ingredients
Servings
1
tbsp
dried thyme
1
tbsp
dried oregano
1
tbsp
ground cumin
1
tbsp
paprika
1
tsp
salt
0.5
tsp
black pepper
10
chicken thighs (about 3 lb.)
1.5
cups
mayonnaise
0.25
cups
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
Directions
Step 1
Combine dried thyme, dried oregano, ground cumin, paprika, salt, and pepper.
Step 2
Rinse the chicken and pat dry.
Step 3
Rub mixture evenly over chicken.
Step 4
Place chicken in a ziploc freezer bag. Seal and chill for 4 hours.
Step 5
Place all white barbecue sauce ingredients in a mixing bowl and whisk together. Chill for at least 2 hours. Refrigerate until ready for use.
Step 6
Preheat grill to medium low, about 400 degrees F at the GrillGrate surface.
Step 7
Remove chicken from ziploc bag and place on grill. (discard bag)
Step 8
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.
Step 9
Is the chicken boneless or bone-in?
these were bone-in but you can use boneless 🙂
Is the chicken boneless or bone-in?
these were bone-in but you can use boneless 🙂