Adapted from gooseberrypatch.com
lbs. chicken thighs and drumsticks
T. dried thyme
T. dried oregano
T. ground cumin
t. onion powder
Pat chicken dry with paper towels. Combine remaining ingredients; rub mixture evenly over chicken. Place chicken in a large plastic zipping bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 10 minutes on each side, or until a meat thermometer inserted into thickest portion registers 165 degrees or to desired doneness. Serve with White BBQ Sauce. Serves 5. White BBQ Sauce: 1-1/2 c. mayonnaise 1/4 c. white wine vinegar 1 clove garlic, minced 1 T. coarsely ground pepper 1 T. spicy brown mustard 2 t. horseradish 1 t. sugar 1 t. salt Stir together all ingredients until well blended. Store in an airtight container in refrigerator at least 2 hours and up to one week. Makes about 1-3/4 cups.