Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.
*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.
I absolutely loved the heat on this chicken but for my poor husband it was too much heat. Next time I'll make two batches - one superspicy for me, one less spicy for my DH. I didn't care so much for the white sauce and made a 2nd batch dumping in stuff like mayo, creamy horseradish, garlic and some sour cream.
This recipe is absolutey one of my favorite. I get RAVE reviews everytime I fix this chicken for a party. Often time I double the recipe so I can make it for about 10 people. I make the rub and use chicken tenderloins (no skin, no bones). I dredge the chicken in the rub, put it all in a big ziploc and keep it in the "fridge" sometimes as long as 24 hours. It is so tender after marinating so long. Once on the grill the tenderloins grill in about 11-12 minutes. I typically make this chicken with macaroni salad and fruit salad. DELICIOUS!!! A MUST MAKE!!! Your guests will LOVE THIS!!
This is excellent! I served it to my family for our 4th of July get-together. It is a fresh change from regular baked, fried, or battered chicken. The spices go together very nicely, which the white sauce helps to bring out. The chicken works well broiled as well as grilled. I also substituted 5 or 6 breasts for the thighs and cut them into thinner strips in order to cook faster. This dish makes a great salad when tossed with fresh greens, if there is any left-over!
Incredible! This was a hit with a family of all ages. We used boneless/skinless thighs. Two pieces were leftover and we used them on a salad of mixed greens with the white sauce as the dressing. My mouth watered for more when I was done. It was great as a light dinner. Definitely a keeper!
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