Deviled Chicken Thighs

Name: Deviled Chicken Thighs
Ingredients: 2 tbsp. cider or rice-wine vinegar; 1 tbsp. garlic hot-pepper sauce; 4 boneless, skinless chicken thighs; 1/2 c. plain dry breadcrumbs; 1 tbsp. chopped fresh thyme; 1/2 tsp. kosher salt; 1/4 tsp. Freshly ground pepper; 2 tbsp. Dijon mustard; Olive oil cooking spray

9 ingredients

10 steps

Ingredients

2 tbsp. cider or rice-wine vinegar
1 tbsp. garlic hot-pepper sauce
4 boneless, skinless chicken thighs
1/2 c. plain dry breadcrumbs
1 tbsp. chopped fresh thyme
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
2 tbsp. Dijon mustard
Olive oil cooking spray

Directions

1

Heat oven to 375 degrees F. Mix vinegar and garlic hot-pepper sauce in a resealable food-storage bag; add chicken.
2

Seal bag; toss to coat chicken.
3

Let marinate at room temperature 10 minutes.
4

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme, salt, and pepper.
5

Drain chicken; pat dry with a paper towel.
6

Lightly brush thighs with mustard, then coat in breadcrumb mixture.
7

Spray a large ovenproof nonstick skillet with olive oil cooking spray and place over medium heat.
8

Add chicken; cook first side 4 minutes.
9

Carefully turn chicken, then place skillet in oven.
10

Continue to bake 6 minutes, or until chicken is cooked through and coating is crisp.