Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp BBQ rub
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp horseradish
- 1/2 tsp black pepper
Instructions
Method: Indirect cooking
- Set the EGG for indirect cooking at 350°F/177°C.
- Season chicken thighs with BBQ rub.
- Cook for 45 minutes until internal temp reaches 175°F.
- Mix mayo, vinegar, mustard, horseradish, and black pepper for the white sauce.
- Drizzle over chicken and serve.
