Deviled Chicken Thighs Recipes Recipes Recipe For Banana

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DEVILED CHICKEN



Deviled Chicken image

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 chicken leg quarters
1/4 cup butter, melted
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

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

1 teaspoon butter, softened
1 teaspoon cider vinegar
1 teaspoon prepared mustard
1 teaspoon paprika
Dash pepper
2 boneless skinless chicken thighs (about 1/2 pound)
3 tablespoons soft bread crumbs
2 tablespoons chopped cashews

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



Deviled Chicken Thighs image

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

8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional

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 I



Deviled Chicken I image

I adapted this recipe off TV many years ago. It is a family favorite.

Provided by CHRISW

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup melted butter, divided
1 tablespoon paprika
1 teaspoon salt
1 ½ teaspoons dry mustard
½ teaspoon chili powder
1 pinch cayenne pepper
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip chicken pieces into 1/4 cup melted butter and place in a 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.
  • In a medium bowl combine remaining 1/4 cup melted butter with paprika, salt, mustard, chili powder, cayenne pepper water; mix together and pour mixture over chicken.
  • Bake at 350 degrees F (175 degrees C) for another 30 minutes.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 0.7 g, Cholesterol 91.2 mg, Fat 22.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 10.3 g, Sodium 432.7 mg, Sugar 0.1 g

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

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

8 chicken thighs (about 2 pounds)
salt
fresh ground black pepper
1/3 cup Dijon mustard
1/3 cup onions or 1/3 cup scallion
1/4 teaspoon cayenne pepper (to taste) or 1/4 teaspoon Tabasco sauce (to taste)
minced fresh parsley, for garnish

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



Deviled Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

Chicken breasts
Dijon or coarse mustard
Shallots
Cayenne
Parsley

Steps:

  • Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
  • Spread this mixture over the top of the chicken before putting it in the pan.
  • Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped parsley.

RACH'S DEVILED SLASHED CHICKEN & CHEESY TWICE-BAKED BUTTERNUT SQUASH



Rach's Deviled Slashed Chicken & Cheesy Twice-Baked Butternut Squash image

Slashing chicken is an easy way to get big flavor-perfect with Rach's twice-baked cheesy butternut squash.

Provided by Rachael Ray

Number Of Ingredients 26

½ cup prepared mustard
brown or yellow ballpark-style
2 tablespoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
2 tablespoons Worcestershire sauce
2 cloves garlic
crushed and chopped
1 bone-in
skin-on chicken
quartered into 2 breasts and 2 whole legs
Salt and pepper
2 teaspoons granulated onion
Chopped celery tops
parsley
and scallions
to serve (optional)
Celery and carrot sticks
to serve (optional)
2½ to 3 pounds butternut squash
Non-aerosol oil spray
Salt
pepper
grated nutmeg and smoked sweet paprika
½ cup sour cream (1 tablespoon per serving of squash)
2 to 3 tablespoons finely chopped chives
plus more to serve
2 cups shredded sharp or mild orange cheddar

Steps:

  • For the chicken, preheat oven to 450˚F
  • Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts
  • Season chicken with salt, pepper and granulated onion
  • Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F
  • Top with chopped celery tops, parsley and scallions
  • Serve with celery and carrot sticks
  • For the squash, lower the oven to 425˚F
  • Cut and seed squash and cut into 4 portions
  • Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes
  • Cool and scoop out flesh, keeping shell and thin layer of flesh intact
  • Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top
  • Mash and mix together to combine
  • Preheat broiler
  • Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

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

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

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.

NEELY'S DEVILED CHICKEN



Neely's Deviled Chicken image

This is very good! I usually use bone-in thighs, I think they are more juicy. I was not sure about the prunes, but they made the dish fantastic! Good recipe for Halloween. This is from Food Network, The Neely's. Hope you enjoy.

Provided by Scoutie

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 1/2 lbs boneless skinless chicken thighs, washed and dried
kosher salt & freshly ground black pepper
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup white wine
1/2 cup chicken stock
1 tablespoon orange zest
1 orange, juiced
2 teaspoons red pepper flakes
2 tablespoons hot sauce
2 tablespoons Dijon mustard
1 cup pitted prunes

Steps:

  • Season the chicken with salt and pepper.
  • Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
  • Heat a large skillet with the vegetable oil over medium-high heat.
  • Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes.
  • Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
  • Add the white wine to the skillet and scrape the browned bits from the bottom of the pan.
  • Add the chicken stock, orange juice and zest and the hot sauce.
  • Add the red pepper flakes and whisk in the hot sauce and mustard.
  • Bring to a simmer and add the chicken and the juices that are left in the platter.
  • Top with the prunes.
  • Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
  • Uncover the chicken and remove to a serving platter.
  • Turn the heat to high and let the sauce reduce for 2 to 3 minutes.
  • Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

Provided by Mark Bittman

Categories     Bread     Sauce     Chicken     Side     Broil

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallot, onion, or scallion
1/4 teaspoon cayenne or Tabasco sauce, or to taste
Minced fresh parsley for garnish (optional)

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.

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