You’ll need a thermometer for monitoring the chicken.
Serve with pickles on the side.
- FOR THE CHICKEN
- 4 boneless, skin-on chicken thighs
- Vegetable oil or cooking oil spray
- 2 teaspoons dry rub seasoning blend for grilled meats or poultry seasoning blend (your choice)
- FOR THE SAUCE
- 1/4 cup plus 2 tablespoons good-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 3 pickled gherkins, finely chopped, plus 1 tablespoon of their jarred liquid
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- 1 medium clove garlic, mashed to a paste
- 1 teaspoon prepared horseradish (white)
- 2 teaspoons coarsely ground or cracked black pepper
- Generous pinch fine sea salt
For the chicken: Prepare the grill for direct heat. Preheat to medium-high (375 degrees).
Lightly coat the chicken thighs with oil, then rub the seasoning blend all over them (meat and skin). Place on the grill, skin sides down; close the lid and cook for about 10 minutes, so the fat renders a bit and the skin becomes crisp. Turn them over; close the lid and cook for an additional 5 minutes, or until their internal temperature registers 165 degrees on an instant-read thermometer.
While the chicken is cooking, make the sauce: Stir together the mayonnaise, vinegar, chopped gherkins and their juice, mustard, sugar, garlic, horseradish, pepper and the pinch of salt in a medium bowl, until well incorporated.
Serve the chicken thighs with a drizzle of the pickled white barbecue sauce, and more for passing at the table.
Adapted from “Food and Fire: Create Bold Dishes With 65 Recipes to Cook Outdoors,” by Marcus Bawdon (Cico Books, 2019).
Tested by Andy Sikkenga; email questions to email@example.com.
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The nutritional analysis uses half the sauce.
Calories: 570; Total Fat: 51 g; Saturated Fat: 11 g; Cholesterol: 145 mg; Sodium: 420 mg; Carbohydrates: 4 g; Sugars: 2 g; Protein: 25 g.