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Herb Chicken Thighs with White Barbecue Sauce
Herb Chicken Thighs with White Barbecue Sauce

Herb Chicken Thighs with White Barbecue Sauce


January 12, 2016

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 a 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.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 5 Servings


1 Tbsp. dried thyme

1 Tbsp. dried oregano

1 Tbsp. ground cumin

1 Tbsp. paprika

1 tsp. salt

1/2 tsp. pepper

10 chicken thighs (about 3lb.)


Makes 1 3/4 Cups

Prep Time: 10 min, Chill 2 hours.

1 1/2 cups mayonannaise

1/4 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


11. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-loc freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.

22. Grill over MED/LOW heat (350-400F) 10-15 minutes on each side or until a meat thermometer inserted in the thickest portion registers 180F. Skin will blacken more than normal with the herb crust.


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