Crispy Grilled Chicken Thighs
These wings cook low and slow on the grill to achieve a ready-for-dipping crispy crust.
Ingredients
- 1/3 cup Mayonnaise
- 1 Tbsp. Member’s Mark™ Chili Powder
- 1/2 tsp. Member’s Mark™ Cayenne Pepper
- 1/2 tsp. Member’s Mark™ Sea Salt, to taste
- 5 Skin-on, bone-in chicken thighs
- 1 Tbsp. Member’s Mark™ Pure Olive Oil
- 1 1/2 cups Breadcrumbs
- 3 Large tomatoes, halved crosswise
- Member’s Mark™ Ground Black Pepper, to taste
Directions
- Combine mayonnaise, chili powder, cayenne pepper and sea salt in a large bowl. Add the chicken and toss to coat.
- Preheat grill to medium low. Brush the grill grates with olive 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, 20-25 minutes per side.
- Meanwhile, brush the tomatoes with olive 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 tomato slices on top of chicken.