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Originally shared on the web 04/04/2013

1-1/2 t. salt, divided
1 T. plus1/2 t. pepper, divided
1-1/2 c. mayonnaise
1/4 c. white wine vinegar
1 clove garlic, minced
1 T. spicy brown mustard
1 t. sugar
2 t. horseradish
3 lbs. chicken thighs and drumsticks
1 T. dried thyme
1 T. dried oregano
1 T. ground cumin
1 T. paprika
1 t. onion powder

In a bowl, stir together 1/2 teaspoon salt, one tablespoon pepper, mayonnaise, vinegar, garlic, mustard, sugar and horseradish. Refrigerate sauce for at least 2 hours. Meanwhile, pat chicken dry with paper towels. Combine remaining one teaspoon salt, remaining 1/2 teaspoon pepper, thyme, oregano, cumin, paprika and onion powder in a bowl; 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, covered with grill lid, over medium-high heat, 350 to 400 degrees for 8 to 10 minutes on each side, until a meat thermometer inserted into thickest portion registers 165 degrees. Serve with sauce. Serves 5.