This is a recipe from Gourmet Magazine via the Food Network. I think it is from a Sara Moulton show. I bought some chicken thighs Sunday and wanted to try something different. I did a little poking around on the internet and found this recipe. Luckily I had everything I needed, including some day-old bread to use for the bread crumbs.
I was going to Pilates class at 5:30 and wouldn’t be home until close to 7:00pm. I was able to marinate the chicken in the afternoon and get as much of the rest prepared then as well. I knew I’d have plenty of time to finish it up and get it in the oven before we would be ready to eat.
Here is the recipe. It was good.
Deviled Chicken Thighs
Recipe courtesy Gourmet Magazine
Don’t be alarmed by the 2 tablespoons of hot pepper sauce called for below. The resulting marinade is spicy, but not incendiary.
3 tablespoons fresh lemon juice
2 tablespoons hot sauce (recommended: Tabasco, but I used Louisiana Hot Sauce)
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
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. (I marinated it for 4 hours.)
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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