2/3 cup mayonnaise
2 small onions, grated
6 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons seasoning salt
2 teaspoons prepared mustard
1/2 teaspoon pepper
1/2 teaspoon paprika
15-20 broiler-fryer chicken thighs, about 4 to 4 1/2 pounds

In a small saucepan, combine mayonnaise, onion, lemon juice, Worcestershire sauce, salt, mustard, pepper and paprika; heat just until hot do not allow to boil.

Place chicken thighs in single layer in foil-lined greased shallow baking pan; brush mayonnaise mixture over each thigh.

Cover and allow to marinate for 3 hours or overnight in refrigerator. When ready to cook, place chicken, skin side up, on grill about 8 inches above moderately hot coals. Grill until done, about 40 to 45 minutes, or until fork can be inserted with ease. Turn often to avoid over-browning and baste with any extra mayonnaise mixture.

Makes 8 servings.