Deviled Chicken Thighs
- 3 tablespoons fresh lemon juice
- 2 tablespoons hot sauce (recommended: Tabasco)
- 2 3/4 pounds chicken thighs
- Bread Crumb coating:
- 3 tablespoons unsalted butter
- 3 tablespoons packed fresh parsley leaves
- 3/4 cup fine dry bread crumbs
- 3/4 teaspoon salt
- 1 tablespoon paprika
- 1/8 teaspoon cayenne
Put the lemon juice, hot pepper sauce, and chicken in a large sealable plastic bag and seal bag. Shake bag to coat chicken with hot pepper sauce mixture. 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. Brush each thigh on all sides with melted butter and roll in coating, pressing crumbs gently to adhere and returning to pan.
Bake the chicken, 40 minutes total, or until cooked through and golden brown. Chicken may be made 1 day ahead and cooled before being chilled in an airtight container.
Serve chicken hot or at room temperature.
Recipe courtesy Gourmet Magazine