• In a small bowl combine all the spices and sugar together listed for the thighs. Make sure it's well combined.
• Build a low direct fire, you want the temperature as low as possible.
• Place the chicken thighs on a cookie sheet and use 1/2 the rub to season them.
• Make sure your grill grate is clean before popping the chicken on it. The grill is ready when you can only hold your hand over the fire for about 8 to 10 seconds.
• Place the chicken on the grill, skin side down. Sprinkle the remaining 1/2 of the rub on the chicken. Cook covered for about 30 to 40 minutes. If you have hot spots you want to move the chicken around. Try to maintain a temperature of no more than 300 degrees F.
• Flip the chicken and continue to cook until a meat thermometer inserted reads 170 degrees F, this should take about 15 to 20 minutes.
• Transfer the chicken to a platter and let rest for about 10 minutes.
• A little tip for grilling these, if you are using a gas grill it's harder to get the temperature low and steady. I turned off the burners on one side of my grill and if I found the chicken starting to flare up I moved the pieces over to indirect heat for a few minutes. I also think your cooking time will end up being about half if you can't get the grill temperature low enough. Chicken burns super fast so keep a steady and constant eye on it.

For the Alabama White Sauce:

• Whisk all the ingredients together in a bowl until well blended. Cover and set aside until needed. Can be stored in an air tight container in the fridge for up to two weeks.

Putting it all together:

• Assemble chicken on a platter to serve.
• Pour white sauce in a dish with a pouring spout.
• Serve with a big old chicken loving smile!