Deviled Chicken Thighs Recipe

3 4 5
Deviled Chicken Thighs Recipe
Deviled Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Deviled Chicken Thighs Recipe

Read Reviews
3 4 5
Publisher Photo
When I make this dish, I invite my next-door neighbor over for supper. It's just enough for the two of us. This tasty chicken is tender and moist, with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 teaspoon butter, softened
  • 1 teaspoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon paprika
  • Dash pepper
  • 2 boneless skinless chicken thighs (about 1/2 pound)
  • 3 tablespoons soft bread crumbs
  • 2 tablespoons chopped cashews

Directions

In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs.
Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake 7-12 minutes longer or until chicken juices run clear and topping is golden brown. Yield: 2 servings.
Originally published as Deviled Chicken Thighs in Reminisce May/June 2003, p50

Nutritional Facts

1 each: 246 calories, 14g fat (4g saturated fat), 81mg cholesterol, 189mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 1 teaspoon butter, softened
  • 1 teaspoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon paprika
  • Dash pepper
  • 2 boneless skinless chicken thighs (about 1/2 pound)
  • 3 tablespoons soft bread crumbs
  • 2 tablespoons chopped cashews
  1. In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs.
  2. Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake 7-12 minutes longer or until chicken juices run clear and topping is golden brown. Yield: 2 servings.
Originally published as Deviled Chicken Thighs in Reminisce May/June 2003, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDeviled Chicken Thighs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
muffbear74 User ID: 209131 231598
Reviewed Aug. 22, 2015

"I really liked these. Very moist. I used Dijon mustard and left off the cashews since I didn't have any on hand. The flavor really did remind me of deviled eggs."

MY REVIEW
ryanswife User ID: 2152282 134171
Reviewed Nov. 26, 2013

"I didn't think it was too bad, but I needed to cook it longer than the recipe said. My husband didn't like it though, so I probably won't be making it again."

MY REVIEW
bjsilve0 User ID: 172187 122319
Reviewed Apr. 28, 2012 Edited Apr. 29, 2012

"OMG Company good and I usually only like white meat."

MY REVIEW
Hannah0418 User ID: 1795891 85467
Reviewed May. 31, 2011

"nothing special"

Loading Image