Grilled Chicken With White Barbecue Sauce

• 1

  1. 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.

• 2

  2. 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.

• 3

  *4 chicken leg quarters (about 3 lb.) may be substituted for chieken thighs. Increase cooking time to 20 to 25 minutes on each side.

White Barbecue Sauce:s Makes 1 3/4 cups

• 1

  1 1/2 cups mayonnaise

• 2

  1/4 cup white wine vinegar

• 3

  1 garlic clove, minced

• 4

  1 TBLS coarse ground pepper

• 5

  1 TBLS spicy brown mustard

• 6

  1 tsp sugar

• 7

  1 tsp salt

• 8

  2 tsp horseradishs

• 9

  Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.