Deviled Chicken Thighs

Name: Deviled Chicken Thighs
Ingredients: 8 chicken thighs, or a mixture of thighs and drumsticks; Salt and freshly ground black pepper; 13 cup Dijon mustard; 13 cup minced shallots, onion or scallion; 1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste; Minced parsley for garnish, optional

6 ingredients

13 steps

Ingredients

8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
13 cup Dijon mustard
13 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional

Directions

1

Heat the broiler to its maximum, and set the rack about 4 inches from the heat.
2

Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up.
3

Broil, watching carefully, until the skin is golden brown, about 5 minutes.
4

Meanwhile, combine the mustard, shallots and cayenne.
5

(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.)
6

When the chicken has browned, remove it from oven, and turn it.
7

Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes.
8

Turn the chicken, and spread the remaining mixture on the upper, or skin side.
9

Broil until mustard begins to brown.
10

At this point, the chicken may be done.
11

(There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.)
12

If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so.
13

Garnish and serve.