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.
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)
Rinse chicken and dust with salt, pepper and garlic powder; to taste. Put the chicken into a large bowl.
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.
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.
Bake for 35 minutes or until juices run clear and coating is crisp and golden. Serve immediately.
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