Deviled Chicken Thighs

Don't be alarmed by the 2 tablespoons of hot pepper sauce called for below?the resulting marinade is spicy, but not incendiary.

Total Time:
2 hr 5 min
Prep:
5 min
Cook:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • Chicken:
  • 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
Directions
  • 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.


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