Juicy grilled boneless chicken thighs tossed in a tangy mayo, vinegar and horseradish sauce instead of a red barbecue sauce. Make the sauce in the morning. Serves 10.
Ingredients:
- 5 pounds boneless chicken thighs
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Alabama white sauce:
- 1 1/2 cups mayonnaise
- 1/2 cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 2 teaspoons coarse black pepper
- 1 teaspoon garlic powder
- 2 teaspoons sugar
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
Instructions:
- Morning: whisk all the sauce ingredients together. Cover and refrigerate so the flavors blend.
- Morning: toss the chicken with the oil, salt, pepper and garlic powder. Cover and refrigerate.
- At dinner: heat the grill to medium-high, about 425°F. Grill the thighs 5 to 7 minutes per side until they reach 175°F inside.
- Toss the hot chicken with half the sauce in a big bowl or pan. Serve the rest of the sauce on the side.
Cook's Notes:
- Thighs stay juicy at 175°F, a little higher than breasts.
- The sauce keeps a week in the fridge.