Deviled Chicken Thighs
Deviled Chicken Thighs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 855
- Total Fat
- 62
- Saturated Fat
- 20
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 55
- Cholesterol
- 329
- Sodium
- 851
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 855
- Total Fat
- 62
- Saturated Fat
- 20
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 55
- Cholesterol
- 329
- Sodium
- 851
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
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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