Chicken Thigh Question

There are a lot of good combinations and a LOT of bad combinations. All things don't just magically work together. If you have a real sweet sauce, a sugar based rub might not work, might be better with some heat to 'match'. The key really is playing with it and finding something you like.

You can always do some taste testing, cook plain chicken and sprinkle and dip. Or just spice on finger then sauce on finger. If you really like a particular sauce, then there's nothing wrong with simple salt and pepper.

I'd just use salt and pepper. I use a 1 part apple cider vinegar/3 parts apple juice mix in a spray bottle to wet it first. Easy on the salt if you brine your chicken overnight before cooking.

I doubt you'll find a sauce that fights with The Rub Co. Santa Maria Style Rub. That stuff is good on everything. Even ice cream!:becky:

This might be overkill for your purposes here, but it is a great reference book for cooking.

Amazon.com: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (9780316118408): Karen Page, Andrew Dornenburg: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51duEkaBE6L.@@AMEPARAM@@51duEkaBE6L

Generally you have to watch for flavors that fight, play nicely together, etc.