• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds

  2. Salt and freshly ground black pepper

  3. 1/3 cup Dijon mustard

  4. 1/3 cup minced shallot , onion, or scallion

  5. 1/4 teaspoon cayenne or Tabasco sauce, or to taste

  6. Minced fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.

  2. Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)

  3. When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.

  4. At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.

  5. Garnish with the parsley if you like and serve.


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