This, my friends, is all the evidence you will ever need that you can never go wrong with Dijon mustard.
Because despite recovering from a horrible cold (not just any cold, more like the biggest, baddest and ugliest cold ever) with zero appetite, and even less inclination to walk to the kitchen and cook, an email from Mark Bittman dropped into my inbox the other day with a recipe for a super simple way to cook chicken thighs; so I dragged myself and made it for dinner last night and it was awesome.
Curative, even. I almost feel reborn today.
Apparently the delightful tang of Dijon mustard woke up not only my taste buds.
Well, you start by broiling the chicken thighs, which if you’re me, already have you sold.
Then you slather ‘em with a onion and Dijon mustard paste, a lil more broiling+baking and that’s it.
Nah, it’s never too simple.
Like seriously, this recipe is the opposite of fussy. Zero work for chicken thighs, and not any chicken thighs: deviled chicken thighs.
Anyways, the chicken thighs are unbelievable. A little sharp and strong and so full of flavor. Like I'm pretty positive that you’ll be making this recipe over and over again.
Serve it with some greens, like a salad. And may I suggest you use the pan juices to dress the salad?
Just an idea.
4-Ingredient Deviled Chicken Thighs Print this recipe!
Adapted, just a little, from NYTCooking
6 chicken thighs (skin on or off)
¼ cup Dijon mustard
⅓ minced onion (about 1 medium onion)
¼ teaspoon cayenne pepper (adjust to taste)
Preheat broiler to its maximum and place the rack in the upper third of the oven.
In a small bowl combine Dijon mustard, shallots, and cayenne pepper (if you have a food chopper, you can chop the shallots with the mustard until a smooth paste forms.)
Season chicken thighs with salt and pepper and place skin side up in a lightly greased baking pan (or ovenproof skillet).
Broil until the skin is golden brown, about 5 minutes (watch carefully though!)
Remove from the oven and flip the chicken. Spread about 1 teaspoon of mustard mixture on the underside of the chicken, return to the oven, and broil for further 5 minutes.
Turn the chicken and spread remaining mustard mixture on the skin side of the chicken.
Broil for 5 minutes until the mustard begins to brown. Turn off the broiler and leave the chicken in the oven for 5 further minutes.
At this point the chicken should be cooked through (the temperature should register 165°F on an instant-read thermometer.)
If it is not done return the chicken to the oven until done.
Garnish with chopped fresh parsley and serve.
One serving yields 296, 18 grams of fat, 2 grams of carbs, and 29 grams of protein.