4-Ingredient Deviled Chicken Thighs

4-Ingredient Deviled Chicken Thighs

Adapted, just a little, from NYTCooking

Ingredients

Serves 6

6 chicken thighs (skin on or off)

¼ cup Dijon mustard

⅓ minced onion (about 1 medium onion)

¼ teaspoon cayenne pepper (adjust to taste)

Directions

Preheat broiler to its maximum and place the rack in the upper third of the oven.

In a small bowl combine Dijon mustard, shallots, and cayenne pepper (if you have a food chopper, you can chop the shallots with the mustard until a smooth paste forms.)

Season chicken thighs with salt and pepper and place skin side up in a lightly greased baking pan (or ovenproof skillet).

Broil until the skin is golden brown, about 5 minutes (watch carefully though!)

Remove from the oven and flip the chicken. Spread about 1 teaspoon of mustard mixture on the underside of the chicken, return to the oven, and broil for further 5 minutes.

Turn the chicken and spread remaining mustard mixture on the skin side of the chicken.

Broil for 5 minutes until the mustard begins to brown. Turn off the broiler and leave the chicken in the oven for 5 further minutes.

At this point the chicken should be cooked through (the temperature should register 165°F on an instant-read thermometer.)

If it is not done return the chicken to the oven until done.

Garnish with chopped fresh parsley and serve.