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

In small saucepan, mix together mayonnaise, onion, lemon juice, Worcestershire, salt, mustard, pepper and paprika; heat just until hot. Place chicken thighs in single layer in shallow baking pan; brush mayonnaise mixture on each thigh. Let 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 with tongs to avoid overbrowning and baste with any excess mayonnaise mixture.

Makes 8 servings.

Submitted by: Catherine Castillo