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

1. Preheat broiler to its maximum; set the rack about 4 inches from the heat.

2. Season chicken on both sides and place it in a pan, skin side up.

3. Broil, watching carefully, until the skin is golden brown, about 5 minutes.

4. 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).

5. When the chicken has browned, remove it from the oven and turn it.

6. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.

7. Turn the chicken and spread the remaining mixture on the skin side.

8. Broil until the mustard begins to brown, about 5 minutes.

9. At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.

10. If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.

11. Garnish with the parsley if you like and serve.

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