Joe loved the White BBQ Chicken we made a while back, so when I had a chance to try another recipe for white BBQ sauce I figured we would try it out. Honest opinion? Not as yummy as the other, but still good. :0) I think the cut of chicken we used made a huge difference. We used chicken thighs for this one and we were not really fans. We may try this one again with chicken breasts and see what we think. If you try it out, let us know your thoughts.
- 1 T dried thyme
- 1 T dried oregano
- 1 T ground cumin
- 1 T paprika
- 1 t onion powder
- 1/2 t salt
- 1/2 t pepper
- 1 lb boneless chicken thighs
- 1/2 cup mayo
- 1/4 c white wine vinegar
- 2 t minced garlic
- 1 T pepper
- 1 T spicy mustard
- 1 t sugar
- 1 t salt
Combine thyme, oregano, cumin, paprika, onion powder, salt, and pepper into a rub and rub this mixture over the chicken.Place the chicken in a gallon ziploc bag and chill at least 4 hours.
Grill the chicken in a non-stick pan or on an outdoor grill, covered, on medium-high heat for 8 – 10 minutes per side until a thermometer reads 180 degrees. Stir together mayo, vinegar, garlic, pepper, mustard, sugar, and salt.
Cover and chill 2 – 4 hours and then serve with your chicken.
Bonus! We also served my favorite, Parmesan Roasted Asparagus. It is so simple, so yummy, and Joe even eats it when I fix it this way.
1. Spray with Olive Oil cooking spray. 2. Sprinkle with Parmesan cheese. 3. Sprinkle with Garlic Salt. 4. Bake at 350 for 10 minutes.
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