Deviled Chicken Thighs

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 5  garlic cloves, minced
• 4 1⁄2 tablespoons mustard
• 3  tablespoons olive oil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 8  chicken thighs
• 6  sprigs parsley, minced

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.