Deviled Chicken Thighs

  • Currently 4/5
Yields 4 servings
1/4 cup Dijon mustard
2 tbsp Worcestershire sauce
1/4 tsp cayenne pepper
1 clove garlic, crushed with press
1/3 cup panko
1/4 cup loosely packed fresh parsley leaves, chopped
2 lbs skinless, boneless chicken thighs, cut into 1 in wide strips
1. Preheat broiler. Grease 15 1/2" by 10 1/2" jelly roll pan.
2. In large bowl, mix mustard, Worcestershire, ground cayenne pepper, and garlic until blended.
3. On waxed paper, combine panko breadcrumbs and parsley.
4. Toss chicken with mustard mixture; place in jelly-roll pan.
5. Broil chicken, 5-7 inches from source of heat, 8 minutes.
6. Remove pan from broiler, and sprinkle with crumbs (do not turn chicken over)
7. Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when the thickest part of thigh is pierced with a knife
This main course pairs nicely with mashed sweet potatoes

shawna laufer

Member since Sep 2007

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