Crispy Grilled Chicken Thighs

By Addie

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

Details

Preparation time 35mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

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REVIEWS:

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!!

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 !!

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

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.

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.

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.

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.

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!!

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.

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!

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!

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

Absolutely fantastic! I had never cooked with chicken thighs and I wanted to try them out, so this recipe sounded intriguing, although I had my doubts. Nothing but "Mmmmm's" from my family! A real keeper and company worthy. Indirect heat is crucial-I think you really neeed to know your grill's "hot spots." Great flavor-like smoky fried chicken.

Even though it will take you a lot of time to make this recipe, it's worth the wait. The taste is perfectly delicious.

Amazing! Never would have thought to do breaded chicken on the grill and we really didn't think it would work. We made with boneless chicken breasts (had it thawed already and it was fantastic! The breading didn't fall off, burn or stick to the grill. Will absolutely be making this all summer. Thanks!

I had my doubts because I've never made anything on the grill that was breaded but this dish turned out well. I'd make it again. I didn't alter anything. Recipe says 20-25 minutes per side so of course cook time is longer than 30 minutes. I used indirect medium heat on gas grill. Cooked 20 min per side, shut off grill, left chicken in grill for 10min, took off grill, let sit 5 or 10 minutes ->yum I was surprised the skin was crispy because I had my doubts

Great recipe! However, the cook time is longer than 30 minutes and you really have to know how to control your grill temperature. One side may be a tad darker than the other, but it will still taste good. My husband loved this meal!