Devilled Chicken


  • 8 boneless chicken thighs (skinless)

  • salad leaves

Devil Sauce:

  • 2 tbsp Dijon mustard

  • 6 drops Tabasco sauce

  • 2 garlic cloves (crushed)

  • 1 tbsp soy sauce


  1. Heat up large griddle pan. Trim away fat from the chicken thighs.

  2. Mix together the mustard, Tabasco, garlic and soy sauce in a shallow dish to make devil sauce.

  3. Dip the trimmed chicken thighs in the devil sauce and coat each piece well.

  4. Place the chicken pieces flat on the pan and cook for 8 - 10 minutes on each side.



For Jerk Chicken:-

  1. Mix 3 tbsp jerk marinade (for a ready-made paste) with the grated rind and juice of 1/2 an orange and 2 finely chopped cloves  of garlic.

  2. Dip the chicken in this mixture the cook as above. Serve with rice or salad.

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