Devilled Chicken
Spice up your dinner table with this irresistibly bold and flavorful Devilled Chicken recipe! Featuring juicy, bone-in, skin-on chicken thighs marinated in a zesty blend of yellow mustard, Worcestershire sauce, tomato paste, and a kick of cayenne pepper, this dish is the perfect balance of tangy, smoky, and spicy. The marinade’s touch of apple cider vinegar and brown sugar creates a sticky, caramelized glaze as the chicken bakes to golden perfection in the oven. With just 15 minutes of prep time, this easy yet crowd-pleasing recipe is ideal for busy weeknights or impressing guests at your next gathering. Serve it hot, garnished with a sprinkle of fresh parsley, alongside rice, mashed potatoes, or roasted vegetables for a complete and satisfying meal. Perfectly juicy, packed with flavor, and sure to be a hit—this is roasted chicken like you’ve never had before!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Vegetable oil
- 2 tablespoons Yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Brown sugar
- 3 cloves Garlic (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat the chicken thighs dry with paper towels. Rub the chicken with 1 tablespoon of vegetable oil and season evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
In a medium-sized bowl, prepare the marinade by combining yellow mustard, Worcestershire sauce, tomato paste, apple cider vinegar, brown sugar, minced garlic, paprika, and cayenne pepper. Whisk until smooth.
Place the chicken thighs in a large bowl or resealable plastic bag and pour the marinade over them. Toss to coat evenly. Let the chicken marinate for at least 15 minutes; for best results, marinate for 2-4 hours in the refrigerator.
Arrange the chicken thighs on the prepared baking sheet, skin-side up. Make sure to leave some space between each piece for even cooking.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). For extra crispiness, broil the chicken on high for an additional 3-5 minutes, keeping a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve hot with your favorite side dishes, such as steamed rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 4.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
