Deviled Chicken Thighs

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.

Recipe From foodnetwork.com

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.


DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!

Recipe From food.com

Provided by Karen..

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients: 7

1/4 cup creamy mustard (Dijon or Dijonaisse)
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
8 chicken thighs, skin removed (about 2 1/2 lbs.)
Calories465.5
Fat30
SaturatedFat8.2
Cholesterol157.9
Sodium752.8
Carbohydrate11.7
Fiber1.3
Sugar1.4
Protein35.1

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.


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

Recipe From tasteofhome.com

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
Calories 246 calories
Fat14g fat (4g saturated fat)
Cholesterol81mg cholesterol
Sodium189mg sodium
Carbohydrate6g carbohydrate (1g sugars
Fiber1g fiber)
Protein23g protein. Diabetic Exchanges

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.


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.

Recipe From cooking.nytimes.com

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
@contexthttp
Calories683
UnsaturatedFat32 grams
Carbohydrate5 grams
Fat50 grams
Fiber2 grams
Protein50 grams
SaturatedFat14 grams
Sodium775 milligrams
Sugar1 gram
TransFat0 grams

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.


DEVILED CHICKEN THIGHS



DEVILED CHICKEN THIGHS image

Recipe From epicurious.com

Categories     Chicken     Bake

Yield 6 servings

Number Of Ingredients: 8

2 Tablespoons smooth Dijon mustard
1 Tablespoon coarse-grain Dijon mustard
1/4 teaspoon red pepper flakes or powdered chile, or to taste
2 large eggs
coarse salt and freshly ground black pepper
6 bone-in, skin-on leg quarters or chicken breasts, or 12 bone-in, skin-on thighs
1/2 cup plain or whole-wheat fresh or panko breadcrumbs
2 Tablespoons unsalted butter (optional)

Steps:

  • Line a rimmed baking sheet with a silicone baking liner or piece of aluminum foil Combine the two mustards and red pepper in a small bowl Crack the eggs into a shallow bowl or pie plate and whisk lightly with a fork to blend; season with salt and pepper Using a pastry brush, brush the mustard mixture all over the chicken. Dip each piece in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces on the prepared baking sheet. Dot with the butter and bake until the juices run clear, 45 to 60 minutes for leg quarters, 30 to 35 minutes for thighs, and 35 to 40 minutes for breasts. Remove the chicken from the oven and transfer the pieces to a rack to cool slightly before removing from the baking sheet Tent with foil and let rest for 3 to 5 minutes. Serve immediately.


DEVILED CHICKEN THIGHS



DEVILED CHICKEN THIGHS image

Recipe From epicurious.com

Categories     Chicken

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 minced shallot, onion or scallion
1/4 teaspoon cayenne or Tabasco sauce, or to taste
Minced fresh parsley for garnish

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



Deviled Chicken Thighs image

Make and share this Deviled Chicken Thighs recipe from Food.com.

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
Calories420.5
Fat29.5
SaturatedFat8.1
Cholesterol157.9
Sodium379.8
Carbohydrate3.4
Fiber0.7
Sugar0.2
Protein33.7

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.


EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Recipe From allrecipes.com

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients: 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix
Calories472.7 calories
Carbohydrate43.3 g
Cholesterol81.9 mg
Fat17.3 g
Fiber1.9 g
Protein33.7 g
SaturatedFat4.3 g
Sodium1109.4 mg
Sugar4.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.




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