Deviled Chicken Thighs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8chicken thighs, or a mixture of thighs and drumsticks
- Salt and freshly ground black pepper
- ⅓cup Dijon mustard
- ⅓cup minced shallots, onion or scallion
- ¼teaspoon ground cayenne pepper or Tabasco sauce, or to taste
- Minced parsley for garnish, optional
Nutritional analysis per serving (4 servings)
880 calories; 65 grams fat; 18 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 14 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 65 grams protein; 990 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Step 2
Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
- Step 3
When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
- Step 4
At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.
Private Notes
Comments
Reading previous notes, I say: don't make this. At least not the way it's written. Here's an alternative: To 1 T Dijon mustard: add 4 T butter, and (yes) 1 T vinegar, salt, pepper, and paprika and/or some cayenne if you wish. Smear the mixture on the 8 thighs. Top with some bread or cracker crumbs. Bake at 350 for 40 minutes. No smoke. No need for vigilance. It will be crispy, juicy, and very flavorful.
I did it in a skillet on top of the stove and then in the oven. Add a little oil to the skillet and heat it on top of the stove. Also heat the oven to 400 degrees. Spread a little of the mixture on just the bottom of the thighs and fry, skin side down, for about five minutes until skin is crispy. Turn the thighs over and brush a little mixture UNDER the crispy skin and bake in the same skillet for about 15 minutes. It's easier to control cooking all the way through this way.
I had my hand on the fire extinguisher. WOW. What smoke! I calmed myself and merely blew the flames out. Both of my doors are open with fans attempting to void my home of grease fire smoke. My bedding and clothes will smell so I'm prepared for a big day of washing and cussing. I'm sure it was my fault but 4 inches away from a high broil on fat flappy dirt cheap thighs...gee. Glad I'm alive.
Great recipe making it again. Smoke in the kitchen ... bunch of babies!
Can't wait to make this again, per spec turned out perfect. NOTE: don't forget to make an easy pan gravy with the drippings!
Simple and delicious! I am going to increase the cooking time, because the thighs weren't ready at 5, 5, 5, and 5, but 1 minute extra at each stage should do it.
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