Deviled Chicken Thighs

Deviled Chicken Thighs

For this easy weeknight dinner, dredge juicy chicken thighs in a tangy Dijon mustard mixture, roll them in spicy Parmesan breadcrumbs, then bake them until they're crisp and golden-brown. Dovetailing Tip: You will need 2 pounds of chicken thighs for Teriyaki Chicken, day 5, so make sure to buy enough and have them ready.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 272

vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko breadcrumbs
3/4 cup freshly grated parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
kosher salt

Preheat the oven to 425 degrees F. Lightly oil a baking sheet. Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.

In another large bowl, combine the breadcrumbs, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch.

Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.

Transfer to a large platter and serve.


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