Panko Chicken Thighs
I invented this recipe as a way to use up leftover panko. Breading chicken with these larger-than-average bread crumbs leads to a healthier alternative to fried chicken, while still retaining the crunchiness. Serve with your favorite sauce.
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If you don't have panko bread crumbs on hand, you can make them by tossing bread into your food processor, pulsing it until it's uniformly small, and drying out in the oven at 300 degrees F (150 degrees C) for 8 minutes. Keeps forever in the freezer. Regular bread crumbs are not recommended for this recipe.
You can do this on the grill if you set one side for medium-high heat, place the chicken on the other side, and cover. You can estimate the temperature by placing your hand 4 to 5 inches away from the grill and counting how many seconds before you have to pull your hand away. We're looking for about 4 seconds. Or you can attach a probe thermometer to the grill and avoid cooking your hand.