Crispy Grilled Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
Serving Size: 2 thighs each
Number of Servings: 4
Recipe submitted by SparkPeople user PAULSTGEORGE.
1/3 cup mayonnaise 1 Tbs. chili powder 1/2 tsp. cayenne pepper Kosher salt 8 skin-on, bone-in chicken thighs (about 2¼ lbs.) Vegetable oil, for brushing 1½ 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.
Serving Size: 2 thighs each
Number of Servings: 4
Recipe submitted by SparkPeople user PAULSTGEORGE.
Nutritional Info Amount Per Serving
- Calories: 312.6
- Total Fat: 13.8 g
- Cholesterol: 22.9 mg
- Sodium: 417.5 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 4.0 g
- Protein: 11.5 g
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