Deviled Chicken Thighs


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Servings: 4
  • 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.)
  • 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.

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