Deviled Chicken Thighs
photo by teresas
- Ready In:
- 8 chicken thighs (about 2 pounds)
- fresh ground black pepper
- 1⁄3 cup Dijon mustard
- 1⁄3 1/3 cup onions or 1/3 cup scallion
- 1⁄4 teaspoon cayenne pepper (to taste) or 1/4 teaspoon Tabasco sauce (to taste)
- minced fresh parsley, for garnish
- Preheat broiler to its maximum; set the rack about 4 inches from the heat.
- Season chicken on both sides and place it in a pan, skin side up.
- Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- 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).
- When the chicken has browned, remove it from the oven and turn it.
- Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
- Turn the chicken and spread the remaining mixture on the skin side.
- Broil until the mustard begins to brown, about 5 minutes.
- At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
- If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
- Garnish with the parsley if you like and serve.
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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.