I'm making this tonight for the first time - it was very quick & easy to put together (the rub and the sauce). The original recipe, as printed in the May, 2010 issue of Southern Living magazine, calls for sugar instead of sucralose. That's the only change I made - I've vowed to stop tweaking new recipes before I've tried them

WHITE BBQ CHICKEN

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
10 skin-on, bone-in chicken thighs (about 3 lbs.)
White BBQ sauce (recipe follows)

1. Combine first seven ingredients until well-blended. Rinse chicken, pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill for 4 - 24 hours.

2. Grill the chicken till done (about 8 - 10 minutes on each side) and serve with White BBQ sauce.

WHITE BBQ SAUCE

Stir together 1 1/2 c. mayonnaise; 1/4 c. white wine vinegar; 1 garlic clove, minced; 1 T. coarse ground pepper; 1 T. spicy brown mustard; 1 t. sugar substitute (I used sucralose); 1 t. salt; and 1 T. horseradish until blended. Cover and chill 4 - 24 hours. Store in an airtight container up to 1 week.

From Southern Living magazine, May, 2010

That looks yummy!

Was it good?

this sounds great..

This was really, really, good. The whole family liked it - my pickiest teen actually loved it. All of them voted it a keeper

I guess I should come clean about the grilling instructions So here's the second step in the way *I* prepared this dish:

2. Hand the ziploc bag with the chicken in it and his favorite pair of tongs to husband. Play a leisurely game of scrabble with him on the deck while he grills the chicken to perfection. Win the scrabble game. Take the chicken in when done. Serve with White Barbecue Sauce.

Also - while the sauce was good, my taste buds expected something different because of the word "barbecue". This tasted more like a good ranch dressing. Next time, I'm definitely putting more horseradish in. And as I adapt and tweak this recipe to the point where I feel that it's my own, I'll re-name it so as not to mislead anybody else's taste buds It was good on the fresh sliced tomatoes we had, too.