Photo: Crispy Grilled Chicken Thighs Recipe
Ingredients
- 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
Directions
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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By rleone2_11548806
Windham, CT
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.
By mvetsch
North Liberty, IA
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!!
By wildhep_10016795
Jacksonville FL
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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