Grilled Chicken Thighs With Pickled White Barbecue Sauce

Ingredients

• 4 boneless, skin-on chicken thighs
• vegetable oil or cooking oil spray
• 2 teaspoons dry rub seasoning blend for grilled meats or poultry seasoning blend (your choice)
• 1/4 cups plus 2 tablespoons good-quality mayonnaise
• 2 tablespoons apple cider vinegar
• 3 pickled gherkins, finely chopped, plus 1 tablespoon of their jarred liquid
• 1 tablespoon yellow mustard
• 1 teaspoon sugar
• 1 medium clove garlic, mashed to a paste
• 1 teaspoon prepared horseradish
• (white)
• 2 teaspoons coarsely ground or cracked black pepper
• Generous pinch fine sea salt

Method

1. For the chicken: Prepare the grill for direct and indirect heat. Preheat to high (450 degrees).
2. Lightly coat the chicken thighs with oil, then rub the seasoning blend all over them (meat and skin). Place on the grill, skin sides down; close the lid and cook for 8 to 10 minutes, so the fat renders a bit and the skin becomes crisp.
3. Move the thighs to the indirect-heat side of the grill. Turn them over; once the temperature decreases to 300 to 325 degrees, close the lid and cook for an additional 5 minutes, or until their internal temperature registers 165 degrees on an instant-read thermometer.
4. While the chicken is cooking, make the sauce: Stir together the mayonnaise, vinegar, chopped gherkins and their juice, mustard, sugar, garlic, horseradish, pepper and the pinch of salt in a medium bowl, until well incorporated.
5. Serve the chicken thighs with a drizzle of the pickled white barbecue sauce, and more for passing at the table.