DEVILED CHICKEN THIGHS
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
DEVILED CHICKEN THIGHS
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallots and cayenne. (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.)
- When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
- At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED CHICKEN THIGHS
A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!
Provided by Karen..
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees.
- Lightly grease a baking sheet.
- In a large bowl, mix mustard and Worcestershire sauce until blended.
- In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
- Toss chicken thighs in mustard mixture and then coat with crumb mixture.
- Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
Nutrition Facts : Calories 465.5, Fat 30, SaturatedFat 8.2, Cholesterol 157.9, Sodium 752.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.4, Protein 35.1
DEVILED CHICKEN THIGHS
Steps:
- Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
- When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
- At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
- Variations
- For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
- For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
- You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.
DEVILED CHICKEN THIGHS
Make and share this Deviled Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler to its maximum; set the rack about 4 inches from the heat.
- Season chicken on both sides and place it in a pan, skin side up.
- Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallot, and cayenne (if you have a small food processor, just throw them in there and pulse the machine on and off a few times).
- When the chicken has browned, remove it from the oven and turn it.
- Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
- Turn the chicken and spread the remaining mixture on the skin side.
- Broil until the mustard begins to brown, about 5 minutes.
- At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
- If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
- Garnish with the parsley if you like and serve.
Nutrition Facts : Calories 420.5, Fat 29.5, SaturatedFat 8.1, Cholesterol 157.9, Sodium 379.8, Carbohydrate 3.4, Fiber 0.7, Sugar 0.2, Protein 33.7
DEVILED CHICKEN THIGHS
Steps:
- 1. Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes. 2. Meanwhile, combine the mustard, shallot, and cayenne. (If you hve a small food processor, just throw them in there and pulse the machine on and off a few times.) 3. When the chicken has browned, remove it from the over and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes. At this point the chicken may be done (there will only the barest trace of pink near the bone and an instant-read thermometer inserted into the meat will read 160 degrees). If it not turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve. Note: For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley, basil, cilantro, dill or chervil. Proceed as directed. You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.
DEVILED CHICKEN THIGHS WITH MASHED SWEET POTATOES
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat broiler. Grease 151/2" by 101/2" jelly-roll pan. In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley. 2. Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife. 3. Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper
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