Crispy Grilled Chicken Thighs
- Level: Easy
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 35 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 122 milligrams
- Sodium
- 535 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Protein
- 35 grams
- Level: Easy
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 35 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 122 milligrams
- Sodium
- 535 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Protein
- 35 grams
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.
