Deviled Chicken Thighs

Name: Deviled Chicken Thighs
Ingredients: 1/4 c. creamy mustard; 1 tbsp. Worcestershire sauce; 1/2 c. plain dried bread crumbs; 1/4 c. loosely packed fresh parsley leaves; 1/2 tsp. salt; 1/4 tsp. coarsely ground black pepper; 8 skinless chicken thighs with bones

7 ingredients

5 steps

Ingredients

1/4 c. creamy mustard
1 tbsp. Worcestershire sauce
1/2 c. plain dried bread crumbs
1/4 c. loosely packed fresh parsley leaves
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
8 skinless chicken thighs with bones

Directions

1

Preheat oven to 475 degrees F. Lightly grease 15 1/2- by 10 1/2-inch jelly-roll pan.
2

In large bowl, mix creamy mustard and Worcestershire sauce until blended.
3

On waxed paper, combine bread crumbs, parsley, salt, and pepper.
4

Toss chicken thighs with mustard mixture, then roll in crumb mixture to coat; place in jelly-roll pan.
5

Bake thighs 15 minutes; turn thighs over and bake 15 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife.