Deviled Chicken Thighs

READY IN: 30mins
Recipe by ratherbeswimmin

Mark Bittman

Top Review by Redox

I just finished eating these tasty chicken thighs. Thanks for mentioning Mark Bittman, it gave me extra incentive to try this. I usually try to make the dish as posted the first time but I threw these thighs in with some others that I was soaking in buttermilk and salt for sous vide fried chicken tomorrow. The buttermilk gave them a delicious tang and I'll do it that way again if I have the time.

Ingredients Nutrition


  1. Preheat broiler to its maximum; set the rack about 4 inches from the heat.
  2. Season chicken on both sides and place it in a pan, skin side up.
  3. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
  4. Meanwhile, combine the mustard, shallot, and cayenne (if you have a small food processor, just throw them in there and pulse the machine on and off a few times).
  5. When the chicken has browned, remove it from the oven and turn it.
  6. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
  7. Turn the chicken and spread the remaining mixture on the skin side.
  8. Broil until the mustard begins to brown, about 5 minutes.
  9. At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
  10. If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
  11. Garnish with the parsley if you like and serve.

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