Devil's Chicken

  • 1 tsp. mustard - I chose a thick, syrupy variety
  • ½ - 1½ tsp. crushed red pepper
  • 4-6 cloves minced garlic
  • 1 tsp. finely grated fresh ginger
  • 1 tsp. smoked paprika
  • ½ tsp. rosemary
  • ½ tsp. thyme
  • Salt and pepper, to taste
  • 2 T. lemon juice
  • ½ c. olive oil
  • 6 boneless, skinless chicken thighs
  • 2 T. cooking fat of your choice - I used bacon fat

Combine the first 10 ingredients (mustard through olive oil) to make a marinade. Place the marinade in a shallow glass dish and add the chicken thighs, turning to coat well. Cover and refrigerate for at least 2 hours and up to 48 hours. You might want to turn the chicken again once or twice.

When it's time to make dinner, heat the cooking oil of your choice over medium-high heat in a cast iron pan or the heaviest skillet you own. Remove the chicken from the marinade using tongs and place it into the hot pan. Allow the chicken to sear on one side for 4-5 minutes before turning and allowing the other side to sear as well. Reduce the heat to low and allow the chicken to cook until fully finished, about 10 minutes or so. If you want, you could add a splash of dry white wine to the mix, but you could also just pour it in a glass and toast your fine efforts!

Allow the chicken to rest for about 5 minutes before serving alongside roasted vegetables and a nice salad. Oh, and more of that wine.

  • Yields: 4 servings
  • Preparation Time: 25 minutes, plus marinating time
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