I know yesterday was the first day of spring. I know it's March 21 and the temperature is suppose to be in the high 50's. But at my house it was 88 degrees F. I am loving it. Time to fire up the grill again today. The recipe came from a magazine a couple of years ago. That's all I know, and it's excellent.
Grilled Chicken Thighs With White Barbecue Sauce
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 skin-on-bone-in chicken thighs (about 3 pounds)
White Barbecue Sauce - recipe follows
1. Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-lock freezer bag. Seal and chill at least 4 hours. I do mine over night.
2. Preheat grill to 350 to 400 degrees F. (medium high) heat. Remove chicken from bag, discarding bag.
3. Grill chicken, covered with grill lid, 8-10 minutes on each side or until meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.
White Barbecue Sauce
makes about 1 1/2 cups
Stir together 1 1/2 cups good mayonnaise; 1/4 cup white wine vinegar; 1 garlic clove, minced; 1 tablespoon coarse ground pepper; 1 tablespoon spicy brown mustard; 1 teaspoon sugar; 1 teaspoon salt, and 2 teaspoons horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.