Herb Chicken Thighs with White Barbecue Sauce
Chicken and Turkey, Game Day Grilling
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
Directions
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.
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!