DEVILED CHICKEN
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
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
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 I
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
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
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
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
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
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
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
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.
NEELY'S DEVILED CHICKEN
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
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
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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Estimated Reading Time 3 mins
- Melt the butter; then add the mustard, vinegar, pepper and salt; mix well. Brush the butter mixture on top of the chicken; then sprinkle the bread crumbs on top of the chicken.
- Place the dish in the oven and bake for 60 minutes or until the chicken is cooked through and the juices run clear.
DEVILED CHICKEN RECIPE | MYRECIPES
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- Place chicken on rack of a broiler or roasting pan coated with cooking spray. Bake at 475° for 15 minutes; remove pan from oven.
- Combine mustard and red pepper in a small bowl; brush over chicken. Place bread in food processor; pulse 10 times or until crumbs measure 1 cup. Sprinkle breadcrumbs evenly over mustard mixture on chicken, pressing lightly to adhere. Lightly coat breadcrumbs with cooking spray. Return pan to oven. Bake at 475° for 10 minutes or until breadcrumbs are browned and a thermometer registers 165°.
ROASTED DEVILED CHICKEN THIGHS RECIPE | FOOD & WINE
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- In a small bowl, mix the sambal oelek with the canola oil, Dijon mustard and garlic. Place the chicken in a resealable plastic bag and pour in the sambal mixture. Seal the bag and massage the marinade into the chicken until it is well coated. Let stand at room temperature for 1 hour.
- Preheat the oven to 400°. On a large rimmed baking sheet, arrange the chicken thighs skin side up. Season the skin with salt and pepper and roast for about 45 minutes, until the chicken is cooked through and the skin is browned and crisp. Transfer the chicken thighs to plates and serve.
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