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Crispy Grilled Chicken Thighs Recipe

Crispy Grilled Chicken Thighs

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on April 03, 2013

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    This was delicious! I took the skin off the chicken, and baked it in the oven at 400.

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  • on February 25, 2013

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    Very easy, we did end up baking ours in the oven at 350 for 20m each side due to the fact that it is winter and our grill couldn't maintain a temp. Did not think the spice was too much, tomatoes were EXCELLENT, can't wait to try them like this when they are in season!!

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  • on December 01, 2012

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    EPIC 4-Alarm Failure. I followed this recipe to the letter and came out to my grill to find fully engulfed chicken. I have no idea where I went wrong. Beyond dissapointed with this recipe.

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  • on October 04, 2012

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    Very easy, but even at that, not worth the effort. The taste of chili is too over powering and the heat was too much for my liking. IF you want chili and heat, stick with a pot of chili, and save the chicken for another recipe.

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  • on September 26, 2012

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    Made this first time last night. It was a family pleaser! I will be making this again!! Very tasty. the mayo and chili powder is key. Kids loved it!! I baked it at 350 degrees for 25 min each side. Moist and delicious!!! This will be a staple recipe in my house.

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  • on August 31, 2012

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    OK....I am REALLY confused!!!! I followed the recipe to a T....had the grill on LOW and within 15 minutes the thighs were BLACK!!!!! VERY well done inside as well. It seems as if every recipe from Food Network is not very good.....I am considered a very good cook and baker.......I know I must have done something wrong here, but how could these be that far off????

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  • on August 30, 2012

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    I can't believe this recipe actually worked, but indeed, it did! I didn't even marinate the chicken for long... I looked this recipe up at the last minute because I was bored with all of my other chicken thigh recipes. Regardless, the chicken turned out beautiful: crispy skin on the outside, tender and juicy on the inside. In short, it was just like fried chicken. My husband and two pre-schoolers were equally impressed and gobbled it up. I was shocked at how easy it was. Definitely keep an eye on the grill temperature-- I kept mine between 325 and 350 degrees. 20 minutes per side turned out to be just right.
    I will absolutely use this recipe again.

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  • on August 12, 2012

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    I only used 3 huge thighs because it's just me and the hubby. Marinated the chicken all day yesturday,I didn't have any breadcrumbs,so I crushed some jalapeno lime tortilla chips. They were awsome. Since they were so big it did take about 50 mins but, so worth the wait. They were so moist and flavorful served with Paulas creamest mac & cheese and the Neeley's sweet & spicy cole slaw, the perfect Saturday meal. I want to try this method with pork chops this week. Thanks foodnetwork!

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  • on July 29, 2012

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    My 8 chicken thighs weighed 3.5 pounds, so I doubled the mayonnaise mixture and marinated in a Zip-lock bag overnight.

    At cook time, it was raining, so I skipped the breading and grilling, and baked the chicken on a rack in a 350-degree oven, 33 minutes per side.

    It was delicious, juicy and tender. A slight dab of heat from the seasonings really notched it up!!

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  • on July 24, 2012

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    Didn't think it would work but had to try it and sooooo very glad I did! DELICIOUS juicy chicken with crispy coating and a mild taste of heat from the cayenne. Will definitely make again! We cooked on the grill over indirect heat 20 minutes each side and then put over direct low heat for 3-5 minutes each side at end to get a nice crunch and it came out perfectly !!

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