2/3 cup real mayonnaise
1 large onion, grated
3 cloves garlic, finely minced
6 tbsp. freshly squeezed lemon juice
2 tbsp. Worcestershire sauce
2 tsp. seasoning salt
2 tsp. prepared Dijon or honey mustard
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1/2 tsp. paprika
2 tbsp. fresh Italian parsley, minced
15-20 broiler-fryer chicken legs or thighs (about 4-4 1/2 lb.)

In a medium saucepan, combine mayonnaise, onion, garlic, lemon juice, Worcestershire, salt, mustard, peppers, paprika and parsley; heat just until hot.

Arrange chicken thighs in a single layer in a shallow baking pan; brush mayonnaise mixture evenly over each thigh. Cover pan loosely with plastic wrap and marinate chicken for 2-3 hours (or as long as overnight) in refrigerator.

When ready to grill, place chicken, skin side up, over indirect heat 8-inches away from moderately hot coals.

Grill, turning often, for about 40 to 45 minutes, or until a fork can be inserted with ease and juices no longer run pink when pierced. Baste often with any excess mayonnaise mixture.

Makes 8 servings.

Submitted by: Belle