For the Chicken:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs
For White Barbecue Sauce:
1 1/2 cups 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
2 teaspoons horseradish
To Prepare Chicken:
Combine all seven spices. Rinse chicken and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top bag. Seal and chill 4 hours. Remove chicken from bag; discarding bag.
Grill chicken, covered, over medium-high heat for 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees.
To Prepare White Sauce:
Stir together all ingredients until well blended. Serve with chicken.
Printed from: The Sweet and Savory Kitchen