chicken - (you gotta try) with white sauce

JMCXL

Grilled Chipotle Chicken with White sauce
From Ultimate book of BBQ

2 LBS SKINNED AND BONED CHICKEN THIGHS

PREHEAT TBGE TO 350 – 400

MIX

            2 TBSP FIRMLY PACKED LIGHT BROWN SUGAR

            ½ TSP DRIED OREGANO

            ½ TSP GROUND CHIPOTLE CHILE PEPPER

            ½ TSP KOSHER SALT

COMBINE AND RUB OVER CHICKEN LET SIT FOR 2-24 HOURS (IN ZIPLOCK BAG)

 

I GRILL TO 185-190 (CHICKEN THIGHS SEEM BETTER AT THIS TEMP)

 

 

FOR DIPPING

WHITE BARBECUE SAUCE

1 CUP MAYO

            1/3 CUP APPLE CIDER VINEGAR (I USE ½ THIS AMOUNT)

            1 TSP WORCESTERSHIRE SAUCE

            ½ TSP GARLIC POWDER

            ½ TSP ONION POWDER

            ½ TSP FRESHLY GROUND BLACK PEPPER

            

STIR TOGETHER

 

REFRIGERATE FOR UP TO 3 DAYS

 

 

GregW

I'm with you on the thigh internal cook temp. Anything less than 185 to 190, or 195 results in an unpleasant texture.
The white sauce is legit. Excellent on chicken,