Crispy Grilled Chicken Thighs

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Love these. Making them again tonight. Yum. Using cajon seasoning this time.

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I'd never heard of breaded grilled chicken thighs but this worked! The mayonnaise mixture made it moist and flavorful. 20 minutes on each side was perfect. I agree with another reviewer - keep the temp low enough or they get a little too crispy. My family loved them.

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Fabulous!...cooked it on the green egg at 300 for 25-30 per side...let it sit in oven(off for 10 minutes....moist and delicious ! Also used panko.

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Very good and certainly different - who would have thought that grilled breaded chicken could work! I took another reviewers suggestion and made "chicken fingers" and also used panko bread crumbs --- the chicken was very crunchy and moist. The only thing was that it did not get golden brown. I added a little oil to help it brown and it worked to a point. I served the chicken on top of a salad and it worked well. I can see how the leftover chicken can be used in a variety of ways and a good "dipping" sauce would be great with this. I would recommend giving this recipe a try, especially if you are looking for a change to traditional grilled chicken.

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I am so sorry I have to give credit where credit is due. The Food Network Magazine was responsible for this delicious recipe and I thanked alton. So thank you Food Network Magazine for the terrific job you all do bring us new and exciting recipes.

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I was hesitant because I hate mayo. But I tried it anyway and I have to say
it was great. Very moist and crispy. I used the boneless chicken thighs and it
was really good. Did not take long to cook at all. I followed the recipe to the T.
Very good I will make this again. I did marinade over night. Thanks for a Good Recipe!!

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I made this the other day and it was great. I was surprised that it came out so crispy bt we all loved it. No more shake and bake at this house.

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My family loved this! It was different to have fried chicken on the grill. I used panko bread crumbs and for the most part they stayed on the chicken. I marinated the chicken while I was at work and rolled them in the breadcrumbs when I got home and them put them on the grill on indirect heat. I then went off to water the garden and was able to cook the chicken while I was doing something else!

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Like several other reviewers, I was skeptical about grilling breaded chicken. We had chicken breast on hand so I sliced it into "finger-sized" pieces before marinating and grilling. Even on low heat, the pieces cooked in under 20 minutes. And they were delicious! I cut out a bit of the spice because I'm a wimp, but I'll probably add it back for the next time I make it. The chicken was crispy like it was fried, but really tender, and felt healthier than pan-fried chicken. This seems like an excellent recipe to play around with!

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Make sure you put the chicken INDIRECTLY on the grill. The mayonnaise could potentially catch fire.