- 4
Ingredients
- 4 SERVINGS
- 8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds
- Salt and freshly ground black pepper
- 1/3 cup Dijon mustard
- 1/3 cup minced shallot, onion, or scallion
- 1/4 teaspoon cayenne or Tabasco sauce, or to taste
- Minced fresh parsley for garnish (optional)
Preparation
Step 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.
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.)
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 160F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
Garnish with the parsley if you like and serve.