Deviledchickenthighs Recipes

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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

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!

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

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.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

BEST DEVILED CHICKEN RECIPE SRI LANKAN (SIMPLE & TASTY)



Best Deviled Chicken Recipe Sri Lankan (Simple & Tasty) image

Provided by Rocy

Categories     Non-Vegetarian

Time 1h25m

Yield 4 People

Number Of Ingredients 17

Chicken - 750g
Onion - 250g
Tomato - 150g
Banana pepper - 100g
Green chili - 4 or 5
Curry leaves - 2 sprigs
Lime - ½
Garlic paste - 1 tablespoon
Minced garlic - 1 tablespoon
Ginger paste - ½ tablespoon
Minced ginger - ¾ tablespoon
Red chili flakes - 1 tablespoon
Crushed black pepper - ½ tablespoon
Turmeric powder - ½ teaspoon
Tomato sauce - As you want
Salt - As you want
Cooking oil - As you want

Steps:

  • Clean, rinse, and cut the chicken into medium-sized pieces. Add ginger and garlic pastes, turmeric powder, and salt. Mix and let them marinate for 30 minutes.
  • Cook the marinated chicken covered under the high flame until all the liquid evaporates or 15 minutes, whichever comes first. In halfway through open the lid and give a stir to avoid burning.
  • Fry the cooked chicken pieces to golden.
  • Cut the onions, tomatoes, and banana peppers into medium-sized pieces. Also, half the green chilies and mince the ginger and garlic. Besides, get ready with curry leaves, lime, tomato sauce, red chili flakes, and crushed black pepper.
  • Heat the oil in a pan and add minced ginger, minced garlic, curry leaves, and green chilies. Sauté them for one minute under high flame.
  • Then, add onion, tomato, and banana pepper. Sauté them for two minutes under high flame. Stir frequently.
  • Now, add fried chicken pieces, red chili flakes, and crushed black pepper. Mix and stir them for one minute under a low flame.
  • Add some salt and tomato sauce. Give a good mix until all combined under low flame.
  • Finally, switch off the flame and add the lime juice. Give one last good mix.
  • This is how to make the best deviled chicken recipe in Sri Lankan style. Serve and enjoy this easy delicious devilled chicken.

NEELY'S DEVILED CHICKEN



Neely's Deviled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

3 1/2 pounds skinless boneless chicken thighs, washed and dried
Kosher salt and 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

These "deviled" chicken thighs are breaded in a Parmesan, cayenne, paprika and Dijon mixture and baked to perfection.

Provided by Food Network Canada

Categories     bake,cheese,chicken,Main

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 Tbsp unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
½ tsp cayenne pepper
1 ½ cups panko beradcrumbs
¾ cup freshly grated Parmesan
¼ cup chopped fresh chives (or parsley)
2 tsp paprika
8 small bone-in chicken thighs (about 2 ½ lbs), skin removed
Kosher salt

Steps:

  • Preheat the oven to 425ºF. Lightly oil a 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 breadcrumbs, 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 breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch. Bake on the middle rack of the oven 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

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

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

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

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.)

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 BREASTS



Deviled Chicken Breasts image

Quick and easy, this is an excellent mid-week dish.

Provided by Velva Knapp

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 9

⅛ cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
½ cup dry white wine
½ teaspoon ground savory
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Steps:

  • Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  • Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
  • Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g

DEVILED CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Ian Knauer

Categories     Chicken     Roast     Super Bowl     Quick & Easy     Father's Day     Back to School     Dinner     Lunch     Tailgating     Poker/Game Night     Gourmet     Sugar Conscious

Yield Makes 6 (main course) servings

Number Of Ingredients 6

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Pat chicken dry, then toss with mustard until evenly coated.
  • Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
  • Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

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.

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 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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From mealplannerpro.com


DEVILED CHICKEN THIGHS RECIPE - FOOD NEWS
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.
From foodnewsnews.com


DEVILED CHICKEN THIGHS RECIPE | COOKING CHANNEL
Chill chicken in 1 layer, turning bag occasionally, 1 hour. Preheat oven to 425 degrees F. Grease 1 large shallow baking pan. To make the coating: In a small saucepan melt the butter. Finely chop the parsley and in a bowl, stir together with the remaining coating ingredients. Drain thighs in a colander and arrange, without crowding, in baking pan.
From cookingchanneltv.com


DEVILED CHICKEN THIGHS | RECIPE | FOOD NETWORK RECIPES, CINNAMON …
Feb 23, 2018 - Get Deviled Chicken Thighs Recipe from Food Network. Feb 23, 2018 - Get Deviled Chicken Thighs Recipe from Food Network. Feb 23, 2018 - Get Deviled Chicken Thighs Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


DEVILED CHICKEN THIGHS - BIGOVEN
Combine sherry, soy sauce, garlic, ginger, cayenne and water in a large skillet. Add chicken; turn to coat; bring to boiling; lower heat; cover; simmer about 20 minutes. Remove cover, turn chicken, raise heat so liquid boils briskly. Turn chicken occasionally and cook until liquid is evaporated and chicken is golden, about 10-20 minutes or ...
From bigoven.com


DEVILED SLASHED CHICKEN RECIPE WITH CHEESY TWICE BAKED …
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.
From rachaelrayshow.com


DEVILED CHICKEN THIGHS : RECIPES - COOKING CHANNEL
Chill chicken in 1 layer, turning bag occasionally, 1 hour. Preheat oven to 425 degrees F. Grease 1 large shallow baking pan. To make the coating: In a small saucepan melt the butter. Finely chop the parsley and in a bowl, stir together with the remaining coating ingredients. Drain thighs in a colander and arrange, without crowding, in baking pan.
From cookingchanneltv.com


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