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Deviled Chicken Thighs

Don't be alarmed by the 2 tablespoons of hot pepper sauce called for below?the resulting marinade is spicy, but not incendiary.

Recipe courtesy Gourmet Magazine
Show: Sara's Secrets Episode: Budget Gourmet
TOTAL TIME: 2 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 2 hr
YIELD: 4 servings
LEVEL: Easy

ingredients

CHICKEN:
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons hot sauce (recommended: Tabasco)
    BREAD CRUMB COATING:
    • 3/4 teaspoon salt
    • 1 tablespoon paprika
    • 1/8 teaspoon cayenne
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    • Print Recipe

    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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    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on August 14, 2011

      Flag

      Very tasty with just the right amount of heat. I used an italian-style bread crumb which really bumped up the flavor for me.

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