Broiled Chicken Thighs
Broiled Chicken Thighs ready in 15 minutes. Broiling cooks the chicken faster than baking, because you are using direct heat.
Yield: 4 people
Calories: 271.5kcal
Equipment
- Cast Iron or oven safe pan
Materials
- 4 bone-in chicken thighs
- Salt and pepper to taste
- ⅓ cup Dijon mustard
- ⅓ cup minced shallots (or small onion)
- ¼ tsp ground cayenne pepper
- Minced parsley for garnish optional
Instructions
- 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 put 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 chicken thighs 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. (If it is not done, turn off the broiler and leave the chicken in the oven 4-5 more minutes or so.)
- Let the broiled chicken thighs rest or 5-10 minutes before serving. Garnish with fresh minced parsley.
Video
Nutrition
Serving: 1thigh | Calories: 271.5kcal | Carbohydrates: 32g | Protein: 18.2g | Fat: 6.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.5g | Cholesterol: 53.2mg | Sodium: 611.7mg | Potassium: 363.3mg | Fiber: 3.3g | Sugar: 0.1g | Vitamin A: 1441IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg