Categories: Chicken, Main Dish, Mark Bittman
Ingredients
- 8 chicken thighs (about 2 pounds)
- salt
- fresh ground black pepper
- 1/3 cup Dijon mustard
- 1/3 cup minced shallots or onions or scallions
- 1/4 teaspoon cayenne pepper or Tabasco sauce (to taste)
- minced fresh parsley, for garnish
Directions
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Preheat broiler to its maximum; set the rack about 4 inches from the heat.
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Season chicken on both sides and place it in a pan, skin side up.
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Broil, watching carefully, until the skin is golden brown, about 5 minutes.
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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).
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When the chicken has browned, remove it from the oven and turn it.
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Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
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Turn the chicken and spread the remaining mixture on the skin side.
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Broil until the mustard begins to brown, about 5 minutes.
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At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
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If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
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Garnish with the parsley if you like and serve.