This recipe takes boring chicken thighs to the next level.  A spicy sauce made with horseradish and hot pepper sauce set the stage for this dish guaranteed to wow your guests.

Step 1:

Preheat oven to 375 degrees.  Prepare either a baking sheet with tin foil or a baking pan (13 x 9) with parchment paper.  (It will help with the clean up)

Step 2: 

Rinse chicken and dust with salt, pepper and garlic powder; to taste.  Put the chicken into a large bowl.

Step 3:

In a small bowl combine:  mayonnaise, dijon mustard, hot pepper sauce (I like Frank’s), lemon juice, horseradish, Worcestershire sauce and cayenne pepper.  Pour over the chicken thighs to coat very well.

Step 4:

Mix bread crumbs (you can substitute Panko if you prefer a crunchier chicken), parsley and smoked paprika.  Roll each thigh with the crumbs and place well coated chicken into the baking dish/sheet.

Step 5:

Bake for 35 minutes or until juices run clear and coating is crisp and golden.  Serve immediately.

Ingredients:

12 skinless chicken thighs – you can use either bone-in or boneless

1 1/2 teaspoons garlic powder

Salt and pepper; to taste

2/3 cup mayonnaise

3 tablespoons Dijon mustard

2 tablespoons lemon juice

1 1/2 tablespoons hot pepper sauce

1 tablespoon Worcestershire sauce

1 teaspoon cayenne pepper

2 cups dried bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1 teaspoon smoked paprika