Deviled Chicken Thighs - cooking recipe

Ingredients

8 chicken thighs (about 2 pounds)
salt
fresh ground black pepper
1/3 cup Dijon mustard
1/3 1/3 cup onions or 1/3 cup scallion
1/4 teaspoon cayenne pepper (to taste) or 1/4 teaspoon Tabasco sauce (to taste)
minced fresh parsley, for garnish

Preparation

Preheat broiler to its maximum; set the rack about 4 inches from the heat.
Season 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.
At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160\u00b0.
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.