Breaded and Grilled Thighs
1/3 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 1/2 cups breadcrumbs
Freshly ground black pepper
Sweet Cheyenne Marinade for brushing
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 Chicken with Sweet Cheyenne Sauce. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken.
Brush the chicken with Sweet Cheyenne, turning once, until golden brown and cooked through, 20 to 25 minutes per side.