Description
These Dry Rub Grilled Chicken Thighs are juicy and smoky, coated in a flavorful blend of spices, and finished with a creamy Alabama-style white barbecue sauce. Ideal for cookouts, family dinners, or weekend grilling, this dish combines a savory dry rub and tangy sauce for a perfect balance of flavors.
Ingredients
Chicken Dry Rub
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional)
White Barbecue Sauce
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Prepare the Dry Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried oregano, and cayenne pepper if using. Stir well to create a uniform spice blend.
- Coat the Chicken: Place chicken thighs in a large bowl and drizzle with olive oil. Toss to coat evenly. Sprinkle the dry rub over the chicken and rub it in thoroughly, ensuring each piece is well covered.
- Preheat the Grill: Heat your grill to medium-high heat, around 400°F (204°C), preparing it for cooking the chicken thoroughly and achieving grill marks.
- Grill the Chicken: Place the seasoned chicken thighs on the grill. Cook for 6 to 7 minutes on each side, turning once, until the internal temperature reaches 165°F (74°C) and juices run clear.
- Make the White Barbecue Sauce: While the chicken cooks, whisk together mayonnaise, apple cider vinegar, Dijon mustard, prepared horseradish, Worcestershire sauce, garlic powder, and black pepper in a bowl until smooth and creamy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Serve: Drizzle the white barbecue sauce over the grilled chicken thighs or serve it on the side for dipping. Enjoy with your favorite sides.
Notes
- For deeper flavor, marinate the seasoned chicken in the dry rub for up to 4 hours before grilling.
- This chicken pairs well with grilled vegetables, coleslaw, or a fresh salad for a complete meal.
- Store leftover white barbecue sauce separately in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
