Bone-in Chicken thighs are the most economical cut of chicken. Broiling cooks the chicken faster than baking, taking under 20 minutes because you are using direct heat. The caveat is that all ovens are different, so times are approximations.
The taste is great, with plenty of acidity from the Dijon mustard. The cayenne gives it a little kick, but it is optional here. Plenty of taste comes from the mustard and shallots.
For boneless, skinless thighs — forget crispness, of course — smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
- 4 bone-in chicken thighs
- Salt and pepper to taste
- ⅓ cup Dijon mustard
- ⅓ cup minced shallots, (or small onion)
- ¼ teaspoon ground cayenne pepper
- Minced parsley for garnish, optional
- Pre Heat broiler to high, and put the oven rack 4 inches from the heat.
- Use either a cast iron pan (no foil) or a broiling pan, lined with foil.
- Heat pan in the broiler for one minute, (so you are not putting chicken in a cold pan in the oven).
- Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up.
- Broil, watching carefully, until the skin is golden brown, for 5 minutes.
- While broiling, combine the mustard, shallots and cayenne in a bowl.
- Remove chicken from oven, and turn it, skin side down.
- Spread a teaspoon or so of the mustard mixture on the underside of the chicken, and broil another 5 minutes.
- Turn the chicken again, and spread the remaining mixture on the skin side.
- Broil until mustard begins to brown and skin side gets crispy, another 5 minutes.
- Using a meat thermometer, make sure chicken registers 160-165 degrees F, and the juices run clear. Put the thermometer in the thickest portion of the thigh. And make sure it is not touching bone.
- At this point, the chicken should be done. (There may be the slightest trace of pink near the bone; If it is not done, turn off the broiler and leave the chicken in the oven 4-5 more minutes or so.)
- Let the chicken rest or 5-10 minutes before serving. Garnish with fresh minced parsley.
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