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.