Chicken Thigh
Sriracha Mayo-Grilled Chicken Thighs
- Prep time 30 minutes
- Cook time 40 minutes
- Serves 4 to 6
Author Notes
I don’t want to be dramatic (ok, yes I do), but if you have never marinated your grilled chicken thighs in mayonnaise before they hit the grates, then this trick might just change your life. I use Sir Kensington’s Sriracha Mayonnaise for marinating these thighs, so there’s an extra bit of bold, flavorful spice that seeps into the meat of the chicken, tenderizing it so it stays nice and moist as you cook it. Plus, the sugars in the mayo caramelize on the grill for the ultimate char. While the chicken cooks, I like to throw some scallions on the grill, get them nice and charred, then toss them into an herby, tangy chimichurri-inspired sauce that comes together in just a few minutes (you can use whatever herbs you have handy). Once the chicken is off the grill, I serve it with plenty of extra Sir Kensington’s Sriracha Mayonnaise, the heat of which is perfectly balanced with the cooling herbs in the chimichurri. —Dan Pelosi
Test Kitchen Notes
This recipe is shared in partnership with Sir Kensington’s. For more saucy recipe inspo, check out their guide to turning up the taste. —The Editors
Ingredients
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6
bone-in, skin-on chicken thighs
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1 cup
Sir Kensington’s Sriracha Mayonnaise
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2
bunches scallions
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1 cup
fresh chives, parsley, or cilantro, chopped
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1/4 cup
fresh dill, chopped
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2
lemons, juiced
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2
garlic cloves, chopped
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1/2 cup
olive oil
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1/4 cup
red wine vinegar
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Kosher salt, to taste
Directions
- In a large bowl or dish, coat the chicken thighs with the Sir Kensington’s Sriracha Mayonnaise. Set the chicken aside to marinate for a minimum of 30 minutes and up to overnight.
- Preheat the grill to 475°F.
- Meanwhile, prepare the scallions for the grill. Chop the white roots off the scallions, wash them thoroughly, and pat dry.
- Once the grill is preheated, remove chicken from the marinade and grill for 15 minutes on each side. (The internal temperature of the chicken thighs should register 170°F when fully cooked.) Remove the chicken from the grill and let rest, covered, for at least 10 minutes. Grill the scallions along with the chicken, removing them when they are evenly charred.
- While the chicken rests, chop the charred scallions into ¼-inch pieces. Add them to a small bowl with the chopped herbs, lemon juice, minced garlic, olive oil, and red wine vinegar. Stir to combine and season to taste with kosher salt.
- Serve the chicken breasts with the charred scallion chimichurri and drizzle with extra Sir Kensington’s Sriracha Mayonnaise.
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