Deviled Chicken Thighs Recipe (2024)

Reading previous notes, I say: don't make this. At least not the way it's written. Here's an alternative: To 1 T Dijon mustard: add 4 T butter, and (yes) 1 T vinegar, salt, pepper, and paprika and/or some cayenne if you wish. Smear the mixture on the 8 thighs. Top with some bread or cracker crumbs. Bake at 350 for 40 minutes. No smoke. No need for vigilance. It will be crispy, juicy, and very flavorful.

I did it in a skillet on top of the stove and then in the oven. Add a little oil to the skillet and heat it on top of the stove. Also heat the oven to 400 degrees. Spread a little of the mixture on just the bottom of the thighs and fry, skin side down, for about five minutes until skin is crispy. Turn the thighs over and brush a little mixture UNDER the crispy skin and bake in the same skillet for about 15 minutes. It's easier to control cooking all the way through this way.

I had my hand on the fire extinguisher. WOW. What smoke! I calmed myself and merely blew the flames out. Both of my doors are open with fans attempting to void my home of grease fire smoke. My bedding and clothes will smell so I'm prepared for a big day of washing and cussing. I'm sure it was my fault but 4 inches away from a high broil on fat flappy dirt cheap thighs...gee. Glad I'm alive.

Let's see...chicken skin under a 500* broiler. Fat + high heat = smoke alarm quantity of smoke. Good recipe but do it on a hot grill & save the fire department from a false alarm response

Jacques Pepin suggests slicing along the bone before cooking in a similar recipe. It ensures the meat will cook evenly.

A nice way to do this dish is on the stove "al mattone" (under a brick). Slather with Dijon-cayenne mixture, place skin side down directly in pan. Cover with foil, then place a smaller pan on top and weight down with cans. Cook on med-high heat 17 minutes (for bone-in breast). Remove from heat, remove pan and foil. Flip chicken and replace foil and weighted pan. Cook for another 8 minutes or so. Nice crust, good flavor, no flames.

A Reader writes: I did it in a skillet on top of the stove and then in the oven. Add a little oil to the skillet and heat it on top of the stove. Also heat the oven to 400 degrees. Spread a little of the mixture on just the bottom of the thighs and fry, skin side down, for about five minutes until skin is crispy. Turn the thighs over and brush a little mixture UNDER the crispy skin and bake in the same skillet for about 15 minutes. It's easier to control cooking all the way

This was tasty and super easy. My daughter said it was 'too mustardy' for her so I will make it for my husband and son when she is not around. Next time I will cook in cast iron skillet, 5 minutes skin side down to brown then flip and cook rest of the way in the 400 degree oven. I prefer that technique for getting crispy skin and the correct internal temperature.

I made this last night, and loved both the taste AND how easy it was, this will absolutely be a staple. Just a note to those complaining about smoking up the kitchen, read the recipe, if the meat is not cooked through, and the skin is browned, turn off the broiler and let the heat of the oven finish the cooking. Sheesh.

This is really good. Did modify based on the notes which I am learning to read before I try to cook a recipe. Don't like the broiler but have found putting the oven rack on top and the oven at 425 I get the same effect. That's how i did the chicken. Also paired it with the roasted broccoli. This is really easy and will be cooking it again often

Made this last night and it was excellent. However, I prepared it outside on the grill and am glad I didn't fix it inside in the oven. It did take a bit longer than indicated to cook the chicken and there was more smoke than I would have wanted inside.

Awesome dish. We have had it several times. I mostly follow the direction to the letter. Last night, however,we substituted Honey Dijon for regular Dijon. It was incredible. the "Heat" and the "Sweet" were off the charts

Buy better chicken and clean out your oven more often

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Great recipe making it again. Smoke in the kitchen ... bunch of babies!

Can't wait to make this again, per spec turned out perfect. NOTE: don't forget to make an easy pan gravy with the drippings!

Simple and delicious! I am going to increase the cooking time, because the thighs weren't ready at 5, 5, 5, and 5, but 1 minute extra at each stage should do it.

The best part of this recipe is that is made with NO BUTTER and NO OIL. I used grey poupon dijn mustard and shallots, I did not have cyenne pepper but used Hot Paprika and it was delicious. I used a food processor to mince the shallots and the mustard and hot parika together and the chicken cooke dperfectly and was moist and full of flavor.

I only had boneless, skinless thighs, so I coated the thighs in the mustard mixture then rolled them in panko crubs and baked on a metal rack on top of a baking sheet to get some crispness.

Made this tonight - was in a hurry and did not read notes. Oops! Great taste but did have a few flames- always wanted to cook flambé style! Read the reviews post dinner and good laughs. I will make this again.

Meh- just okay

It was okay but only okay. Not something to repeat.

Ya no. This recipe is fine as a simple marinade/ basting sauce for grilling, but unless you enjoy smoking your house out, needlessly fussy cooking methods, and a lot of char on your meat, do not recommend sticking chicken skin-on under a broiler.

Yeah, I set my alarm off, too. So what? It was delish!

This was easy and pretty good, nothing special.

grilled the thighs on a charcoal grill, they flared up quite a bit. loved the flavor, the hubby and me like spicy food and it delivered. I think I'll experiment with a high heat oven/oven fryer next time, important note - we will make these again.

This is one of my favorite go-to recipes. It is fast and easy. The only modification I make it that I put it on the second highest rack, not the very top one.

Will make this again, but I think next time will skip salting the chicken from the get go (blasphemy, I know) as the end result was a tad too salty.

Instant Pot friendly and tasty... Followed Mary's lead: sautéed shallots in 4 T butter, then added 1/4 tsp cayenne, 1/3 cup Dijon, 1 T Sherry vinegar, 1 T Malt vinegar, added 1/4 cup Vermouth, stirred then placed salted/peppered skin-on bone-in frozen chicken thighs in, swirled, then poured 1/2 cup low sodium chicken broth in. Set on high pressure for 20 min to release on its own. Left for 2 hrs and it was delicious and brothy. Reduce next time. Served over brown basmati rice & green beans. YES!