Chicken thighs are one of the most flavorful cuts to grill — they stay juicy, pack plenty of flavor, and crisp up beautifully over the coals. Pair them with Alabama white sauce, a tangy mayonnaise-based BBQ sauce from Northern Alabama, and you’ve got a backyard dish that’ll impress without much effort.

Ingredients:

For the Chicken:

• 6–8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp Burn Pit BBQ All Ration (or your favorite all-purpose rub)

For the Alabama White Sauce:

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tbsp lemon juice
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp cayenne (optional, for heat)
• Salt to taste

Instructions:

1. Prep the Chicken:
Pat chicken thighs dry with paper towels. Rub with olive oil, salt, pepper, and seasoning blend. Let sit while you preheat the grill.

2. Make the Sauce:
In a bowl, whisk together mayonnaise, vinegar, lemon juice, horseradish, mustard, garlic powder, black pepper, cayenne, and a pinch of salt. Chill in the fridge until ready to serve.

3. Grill the Chicken:
Set up your grill for two-zone cooking (direct and indirect heat).
Place chicken skin-side down over indirect heat, close the lid, and cook at 350–375°F for about 25–30 minutes.
Move over direct heat for the last 3–5 minutes to crisp the skin. Cook until internal temperature hits 175°F.

4. Serve:
Remove chicken from the grill, rest for 5 minutes, and serve with Alabama white sauce drizzled on top or on the side for dipping.

Tips and Tricks

Indirect heat first: Prevents flare-ups and ensures thighs cook evenly.
Crisp at the end: Moving to direct heat gives that irresistible crispy skin.
Temperature matters: Thighs taste best at 175°F — juicy and tender without being chewy.

Recipe Provided by Burn Pit BBQ