BBQ POTATO CHIP AND SPICY MAYO PICNIC CHICKEN THIGHS
Ingredients
2 ½ – 3 pounds bone-in, skin-on chicken thighs (about 4 large thighs)
½ teaspoon salt
¼ teaspoon black pepper
¾ cup Hellmann’s Spicy Mayonnaise
3 ½ cups barbecue potato chips, crushed
2 tablespoons olive oil
½ cup scallions
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil and coat with non-stick spray.
Trim any excess fat or skin off the thighs and season them on both sides with the salt and pepper.
Using a pastry brush, coat the back side of each thigh with half of the spicy mayo. Place the crushed potato chips in a pie plate or shallow baking dish. Press the mayo coated side of the chicken firmly into the potato chips to coat and place them, chip-side-down, on the prepared baking sheet.
Brush the skin on the top of each thigh with the remaining spicy mayo. Press them firmly into the barbecue chips and place them back on the baking sheet and drizzle with olive oil.
Bake for 30-40 minutes until juices run clear and the internal temperature is 160-165 degrees. Let rest for 5-10 minutes. Garnish with scallions.
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