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Mustard Chicken with Deviled Crumbs

Featured in our Backyard BBQ Guide
Scott Phillips

Servings: 4

Crunchy, buttery, cayenne-spiked “deviled” crumbs are actually heavenly when sprinkled over mustardy grilled chicken. Serve with some wilted greens to round out the plate.


  • 1/2 cup Dijon mustard
  • 1/4 cup dry white wine
  • 4 tsp. extra-virgin olive oil
  • 2 tsp. Worcestershire sauce
  • 2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
  • 2 Tbs. unsalted butter
  • 3/4 cup panko
  • 3 large garlic cloves, minced
  • 1/4 tsp. cayenne; more to taste
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. finely grated Parmigiano-Reggiano

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 230
  • Sodium (mg): 1120
  • Carbohydrates (g): 16
  • Fiber (g): 0
  • Protein (g): 40


  • Combine the mustard, wine, oil, and Worcestershire in a 9×13-inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes.
  • Meanwhile, in a 10-inch skillet, heat the butter over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the garlic and cook until the crumbs are golden brown, about 1 minute more. Season with the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside to cool.
  • Heat a grill pan over medium-high heat. Lay the thighs flat on the grill and cook, turning once, until just cooked through, about 5 minutes per side. Transfer to a large platter and let rest for a few minutes. Toss the Parmigiano with the crumbs, sprinkle over the chicken, and serve.


Rate or Review


  • LoreleiDA | 04/25/2016

    Chicken turned out moist with a healthy dose of mustard flavor. The breadcrumbs were absolutely the best part, though - I may save the instructions on how to make those and use them for other dishes, as well! Toasty and garlicky with just a little bit of heat...I imagine they would work well coating pork, or baked over a nice gratin. Easy weeknight dinner that I would totally make again.

  • Bquart | 08/04/2015

    This was very good and looked 'cuter' than the pic. Was pretty spicy but I may have been heavy handed with the cayenne! Made for guests, was a hit. Def would do again.

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