Chicken Diablo - A Weeknight Supper with Simple & Delicious Flavors

 

I grew up in a home where you could always tell what day of the week it was by what was on the dinner table at the end of the day. My mother tended to cook the same things from one week to week to the next and tended to cook the same things with very little variation.  Chicken was always a rare and occasional treat.

We loved it when mom would make her "Maryland Fried Chicken."  Chicken breasts rolled in egg, milk, flour and cracker crumbs and then fried in butter. Oh boy, but that was some good!! It was not something we got to enjoy near often enough! The thought of it still makes my tastebuds tingle!

Chicken is something I eat quite frequently these days. Not only is it a bit more affordable than most other meats, but it is also very adaptable and quite good for you, being high in protein and low in fat. I do like to vary the way I cook it, however, so that it never becomes boring.

This recipe for Chicken Diablo which I am sharing with you today is one that I adapted from a cookbook I have called, "Recipes Worth Sharing."  It is a compilation of favorite recipes from Community Cookbooks.  I love Community Cookbooks. They are full of the "Tried and True" recipes of families everywhere. Everyone contributes only their best to these books.

 

I actually switched out the original recipe quite a bit today.  I didn't want to put my oven on and so switched things out to cook the chicken in a skillet on top of the stove. I used less honey than the original as I am a diabetic and I thought a half cup of honey was a bit much. I did add some orange juice to make up the difference which added a different kind of sweet and a bit of natural tang.

Because I was cooking it on top of the stove in a skillet, I also opted to dredge the chicken pieces in some flour and brown them a bit before pouring the sauce over to simmer. This also helped to thicken the sauce a bit.

This ended up being fabulously tasty, with a bit of warmth from the Djon mustard and the curry powder which is used. Not too much, just enough.  There was just the right amount of sweetness as well. I have included in my recipe notes below how to cook it in the oven, just in case you want to try that.

If you want to, you can omit the orange juice and increase the honey to 1/2 cup (180g) but trust me when I say that the smaller amount was just right.  The sauce was slightly sweet, a bit tangy and just a bit spicy.  Perfect with that moist and tender chicken.

 

WHAT YOU NEED TO MAKE CHICKEN DIABLO

A few simple ingredients, that's all. You might even have everything you need to make this delicious dish in your house right now!

For the sauce:

• 1/4 cup (60g) butter, melted
• 1/4 cup (90g) honey
• 1/4 cup (63g) Dijon mustard
• 1/2 cup (120ml) fruit juice (apple, orange, etc.)
• 1 tsp curry powder
• 1/2 tsp salt

For the chicken:

• 3 boneless, skinless chicken breasts, cut in half through the middle to make 6 cutlets
• salt, pepper, garlic powder to taste
• flour to dust (about 3 TBS)
• 1 TBS light olive oil

My chicken breasts were about the size of an open hand., probably about 6 ounces in weight each. Cut in half I thought that each one was plenty enough for two people, but then I am an older person and don't have quite the appetite that a younger person would have.

I used regular salted butter, local Nova Scotia liquid honey and French Dijon mustard.  (You get a mellow heat without any acidity.) I used Orange juice as that is what I had. It gave a lovely flavor to the sauce. My curry powder was of medium strength.

 

HOW TO COOK CHICKEN DIABLO

This is a really simple way to cook chicken that results in tender and juicy chicken with a lush and flavor-filled sauce. Perfect with rice and a vegetable on the side!

1. Whisk all of the ingredients for the sauce together until smooth and amalgamated. Set aside.
2. Prepare your chicken. Dust it all over on both sides with salt, pepper and garlic powder (NOT salt) and then dredge lightly with flour shaking off any excess.
3. Heat the oil in a large skillet. Once hot add the chicken breasts, presentation side down.
4. Cook until browned and then flip over and brown the other side. (about 4 to 5 minutes per side.)
5. Pour the sauce over top and around the chicken. Cover tightly and cook over medium low heat for about 25 minutes, turning the chicken occasionally, until the chicken has cooked through, is golden brown and glazed, and the sauce has thickened to your desired consistency. (You can always remove the chicken and increase the heat on the sauce to thicken it if you need to.)
6. You will know it is done when the inside temperature of the chicken is 165*F/74*C and the juices run clear.
7. Serve warm with some of the sauce spooned over top.
8. I like to serve this with rice and a vegetable.

You could of course cook this in the oven rather than in a skillet as in the original recipe. To do so:

  Place the chicken breasts in a casserole. (uncooked) Pour the sauce over top, cover and cook at 350*F/ 180*C for 45 minutes. Uncover and bake for 15 minutes longer, or until the chicken is tender and brown, basting it with the pan juices.

 

HINTS AND TIPS FOR CHOOSING AND COOKING CHICKEN

ALWAYS MAKE SURE IT IS FRESH:

Choose chicken that has a clean smell, firm texture, and is pink in color. Fresh chicken is typically more flavorful

ALWAYS CHOOSE THE RIGHT CUT FOR YOUR PURPOSES: 

 Chicken Breasts: Lean and versatile, ideal for grilling, baking, or sautéing

Chicken Thighs: Juicier and flavorful, great for roasting or braising

Chicken Wings: Perfect for appetizers or snacks, often fried or baked

 MARINATE FOR TENDERNESS AND FLAVOR: 

Use a flavorful marinade with acidic ingredients like lemon juice or vinegar to tenderize the meat and enhance flavor

HOW TO COOK: 

 Roasting: Preheat your oven to 425°F (220°C) and roast for about 1 hour and 15 minutes until the internal temperature reaches 165°F (75°C)2. 

Grilling: Marinate for at least 30 minutes using your favorite marinade, then grill until the chicken is cooked through

TOP TIP: Always let the chicken rest for 10-15 minutes after cooking to allow the juices to redistribute, resulting in a juicier meal

 

HERE ARE A FEW MORE WAYS TO COOK CHICKEN

THAT MIGHT COME IN HELPFUL

HOW TO POACH CHICKEN - Poaching is one way of cooking chicken that always results in moist and delicious chicken meat, ready to enjoy just as is or for use in other dishes.  It's also very easy and simple to do.

HOW TO COOK CHICKEN IN THE MICROWAVE - One of the easiest ways to cook chicken to use in other recipes is in the microwave. If you know how to cook chicken in the microwave you will never be short of cooked shredded chicken. It is very simple to do and very quick. The chicken always comes out moist and delicious. Perfect for shredding or dicing. 

  

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Yield: 4 - 6 servings

Author: Marie Rayner

Skillet Chicken Diablo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Tender and juicy pieces of chicken breast in a lush sweet and spicy sauce. Easily done in a skillet. I use my electric fry pan.

Ingredients

For the sauce:

• 1/4 cup (60g) butter, melted
• 1/4 cup (90g) honey
• 1/4 cup (63g) Dijon mustard
• 1/2 cup (120ml) fruit juice (apple, orange, etc.)
• 1 tsp curry powder
• 1/2 tsp salt

For the chicken:

• 3 boneless, skinless chicken breasts, cut in half through the middle to make 6 cutlets
• salt, pepper, garlic powder to taste
• flour to dust (about 3 TBS)
• 1 TBS light olive oil

Instructions

1. Whisk all of the ingredients for the sauce together until smooth and amalgamated. Set aside.
2. Prepare your chicken. Dust it all over on both sides with salt, pepper and garlic powder (NOT salt) and then dredge lightly with flour shaking off any excess.
3. Heat the oil in a large skillet. Once hot add the chicken breasts, presentation side down.
4. Cook until browned and then flip over and brown the other side. (about 4 to 5 minutes per side.)
5. Pour the sauce over top and around the chicken. Cover tightly and cook over medium low heat for about 25 minutes, turning the chicken occasionally, until the chicken has cooked through, is golden brown and glazed, and the sauce has thickened to your desired consistency. (You can always remove the chicken and increase the heat on the sauce to thicken it if you need to.)
6. You will know it is done when the inside temperature of the chicken is 165*F/74*C and the juices run clear.
7. Serve warm with some of the sauce spooned over top.
8. I like to serve this with rice and a vegetable.

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