Crispy Grilled Chicken Thighs

Total Time:
1 hr 5 min
35 min
30 min

4 servings

  • 1/3 cup mayonnaise
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
  • Vegetable oil, for brushing
  • 1 1/2 cups breadcrumbs
  • 3 large tomatoes, halved crosswise
  • Freshly ground black pepper

Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.

Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

Per serving: Calories 570; Fat 35 g (Saturated 7 g); Cholesterol 122 mg; Sodium 535 mg; Carbohydrate 25 g; Fiber 2 g; Protein 35 g

Photograph by Yunhee Kim

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4.4 33
Ok. Just made it. Read all of your advice on the comments. Doubled the mayo. Marinated just a few hours. Used the Panko bread crumbs. Indirect heat on grill. 25 min on each side. Used med heat on all burners to finish 5 min each side after cooking the 25 min each side because the pieces I had were huge. Perfection! Hubby was over joyed at the juiciness. I was thrilled it was not too spicy at all. Even my chicken hating son liked it. Enough said! item not reviewed by moderator and published
I absolutely LOVED this recipe. I was in need of an easy dinner and found that I had everything on hand for it, so I figured I'd try. I've been frying chicken for years, so I was surprised to find that the breading stuck wonderfully despite being grilled. The meat was tender and there was just enough spice to add a lovely flavor. While it took a good forty-fifty minutes to cook over indirect heat, I think it was worth it. The only deviations I took from the recipe were to use 2/3 cup of mayo instead of one, I added lemon juice, and I mixed panko with Italian bread crumbs. It was delicious and I wished there was more. Making this again later this week. If the grill is too hot or the chicken is too close to direct heat, it will blacken the coating, so just a warning if you have some of the skin hanging down a bit over the grill. But it wasn't a big deal with my chicken. The flavor was still great and my parents loved it. item not reviewed by moderator and published
I love this recipe! So flavorful. I use Duke's mayo, Panko bread crumbs and chipotle flavored cayenne pepper. item not reviewed by moderator and published
I love this recipe. Have made it grilled and in the oven. Has been perfect every time. On the grill cook it low and slow. Time may vary due to grill temp. Have used thighs and drumsticks. I always brush the grill with a little oil to keep it from sticking. Wouldn't change a thing except not using tomatoes on them! item not reviewed by moderator and published
The chicken is awesome! I actually marinated boneless chicken breast for a couple hours. I then lined a cookie sheet with parchment paper. I dip the marinated chicken pieces in the panko bread crumbs and then put the tray in the fridge for a couple hours. I made sure my grill was set at medium and did not mess with turning it until it had cooked for a while on the first side. It did start to get too brown so I just turned it down. I plan on using yogurt instead of mayo to save some calories. If you like this chicken you have got to try it on the grill! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Really good! Baked it on the oven at 350 for 20 mins each side. Have made it 3 times now! item not reviewed by moderator and published
Great recipe for THE OVEN, but as far as the outdoor grill???? No way this was going to cook through and come out like the photo from the chicken skin dripping into the flame. This was a no-brainer from the get-go....over fried is the way to go with this one. I also prefer panko or cornmeal for that serious crunch we all go for. item not reviewed by moderator and published
This recipe doesn't work. First, the recipe calls for a cook time of 30 minutes, but upon reading the recipe, it says cook for 20-25 minutes per side. Where does that math come from. Also, everyone liking the recipe bakes in a 350 or 400 degree oven. Try it on the grill as written for a fr***ing undercooked gooey mess. Enjoy! Whatever happened to cooks who understand how the chemistry of the kitchen works? item not reviewed by moderator and published
This was delicious! I took the skin off the chicken, and baked it in the oven at 400. item not reviewed by moderator and published
Huh, weird because I grilled it and it turned out fine. Making it again, too, because it was so good. item not reviewed by moderator and published

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