Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Deviled Chicken Thighs
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 55 g
- Saturated Fat
- 18 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 48 g
- Cholesterol
- 229 mg
- Sodium
- 1266 mg
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 55 g
- Saturated Fat
- 18 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 48 g
- Cholesterol
- 229 mg
- Sodium
- 1266 mg
Ingredients
Directions
- 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.
Cook’s Note
This recipe is also delicious with boneless skinless chicken thighs. Prepare the thighs the same way and reduce the baking time by about 5 minutes, or until the internal temperature reaches 165 degrees F.
