Recipe of the Month
Crispy Grilled Chicken


  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Chili Powder
  • 1/2 teaspoon Cayenne Pepper powder
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 2 Pounds Chicken Thighs, bone in, skin-on OR skin-off (6-8 pieces)


  • 2 Cups Panko Bread Crumbs
  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • Vegetable oil for grill grates

In a large bowl, combine, mayonnaise, chili powder, cayenne, salt, and onion powder.

Add chicken pieces to the marinade, coat well.

Cover bowl with wrap or place chicken in a plastic zip bag with all the marinade. Refrigerate for a minimum of 2 hours or overnight.

To Cook*:
Preheat grill to medium-low heat. Brush grill grates with some vegetable oil.

In a shallow dish, at least 1" deep, combine bread crumbs, and oil; then add onion powder and salt. Combine well.

Place a couple pieces of the chicken in the bread crumb mixture, sprinkle the top of the pieces well with bread crumbs, press firmly but lightly, to adhere the bread crumbs.

Repeat breading with remaining pieces.

Gently shake each chicken piece to remove excess bread crumbs, place on preseason, oiled, grill.

Close the grill lid or if using an open grill, cover loosely with tented piece of foil.

Grill Chicken for 20-25 minutes on each side turning once until internal temperature of 165F is reached.

*Chicken may also be baked on a sheet pan, in a preheated 350F oven for a total 20-25 minutes or internal temperature of 165F is reached.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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