Saturday, March 5, 2016

Deviled Chicken Thighs

The number of recipes that are available online to prepare chicken thighs just amazes me. And if I have my way, I will make as many of them as I can. Why? Because we love that part of the bird, and I firmly believe a good meal that contains chicken thighs puts everything back to rights...or close to it.

This was the latest way I made them for dinner (courtesy of the New York Times).

I first pre-heated the broiler, set to high. The thighs were seasoned with salt and pepper on both sides. When the broiler was ready, in went the chicken, skin side up. 

While they broiled away for about five minutes, I mixed together some Dijon mustard, minced scallions, and a pinch of cayenne pepper.

When the chicken skin was golden brown from the broiler, I removed the pan and turned over the thighs. The mustard mixture was spread on the underside of the thighs, then the pan was popped back under the broiler for about five minutes.

The thighs were then removed from the broiler, turned skin-side up, and the remaining mustard mix was brushed on the tops. Back under the broiler for almost five minutes. I tested the internal temp of the thighs and it was a steady 160 degrees. Perfect.

Now for the taste -- in a word, divine. The skin was crispy and the tang of the Dijon mustard came shining through, but not so much to overwhelm the chicken. The meat was moist and juicy, making almost it's own sauce that was absorbed into the basmati rice I served the chicken on.

This is definitely a recipe I will be making again, while continuing my quest for other chicken thigh recipes.

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