Deviled Chicken Thighs

READY IN: 20mins
Recipe by Carrlin

I found this recipe in the Chicago Tribune and it looks like something that I might like. Mustard gives zing to chicken thighs in this quick under-the-broiler dish. Dijon mustard works best. The chicken skin turns golden and crunchy but may be removed before cooking if desired. Serve with buttered rice and steamed broccoli florets. Developed in the Tribune test kitchen.

Top Review by Felix4067

I was a little afraid of that much mustard, but this was amazing! Flavourful but not overpowering, moist and juicy, and absolutely easy to make. I left out the salt and didn't miss it in the least, and since all I had was dried parsley I mixed it in rather than sprinkling it after they were cooked. I used boneless, skinless thighs, and they took about 10 minutes on a side.

Ingredients Nutrition

Directions

  1. Heat the broiler. Mix garlic, mustard, oil, salt and pepper in a bowl; spread the paste over all sides of the chicken thighs. Place chicken on a broiler pan, skin side up. Broil until browned on top, about 8 minutes. Turn; broil until browned, 7 minutes. Sprinkle with parsley.

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