The Best Deviled Chicken Recipe – Bold Flavors with Minimal Effort

 

This simple and easy recipe for Deviled Chicken has always been a family favorite!  It is a great way to take cheaper cuts of chicken and really inject a ton of flavor into it in a very simple and easy way.  It always comes out sticky skinned and loaded with bags of taste!

A simple marinade is created, using simple store cupboard ingredients.  Cuts are made in the chicken so that the marinade can really penetrate it and then it is left to marinade overnight, if possible, but you can also cook it after just one hour. Obviously the longer you marinade it, the better the flavors will be!

  

I can no longer remember where I got the original recipe from, but it is something I have been making for my family for quite a number of years now. Their eyes always lit up at the sight of it. They knew they were in for a real treat. Tender and juicy with a sticky finger-licking coating that always had them begging for seconds.

I do miss having a large family to cook for these days. I raised five children, and during their growing up years, it seemed that I was always in the kitchen. I did not mind in the least. It was always my happy place to be, cooking food that I knew my family was going to appreciate and love.

Feeding people good food has always been my love language.  I can promise you NOBODY ever complained!

 

INGREDIENTS NEEDED

TO MAKE EASY DEVILED CHICKEN

Use the best quality ingredients that you can afford for the best results. 

• 6 skin-on, bone-in, chicken quarters, separated into thighs and drumsticks at the joint
• 1 TBS light olive oil or canola oil
• 3 TBS mango chutney
• 1 TBS Worcestershire Sauce
• 2 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• salt and black pepper to taste

 

I do not recommend using boneless, skinless chicken pieces for this.  Bone in and skin on will give you the best flavor and results.

I use light olive oil as it has the same health properties as extra virgin olive oil but is much milder in flavor. Use whatever flavorless oil you wish to use.

Use a quality Mango chutney which is lots of chunks of mango, etc. in it.

Do not leave out the Worcestershire sauce. This adds a lot of flavor.

You can adjust the amount of cayenne according to taste.  I tend to err on the side of caution, but you do want a bit of spice.

Don't skip the powdered ginger. This is a vital ingredient for the marinade and gives it a nice zip!

 

HOW TO MAKE

EASY DEVILED CHICKEN

This is a very simple and delicious way to add some variety to the way you cook your chicken! 

1. Take your chicken pieces, and using a sharp knife, cut deep slashes into the meat, almost down to the bone, about 1/4 inch deep. Place into a bowl. (You don't want to cut down all the way to the bone. Making these cuts, however, helps the flavor of the marinade to get right into the chicken.)
2. Put the oil, mango chutney, Worcestershire sauce, mustard, cayenne pepper, ginger and some seasoning into the bowl of a food processor. Blitz until smooth. (I use a small food processor for this. You could also use a smoothie maker or spice grinder.)
3. Pour this mixture over the chicken in the bowl. Massage it into the chicken, making sure you get it worked into the cuts, and coating it well on all sides. Cover and set in the refrigerator to marinate overnight, or for at least one hour minimum. (Obviously the longer you leave it to marinate the more tender it will be and the more flavorful.)
4. When you are ready to cook the chicken, preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking sheet with aluminum foil. Spray with a bit of non-stick cooking spray. (Don't neglect lining your pan as it will be a lot easier to clean up afterwards.)
5. Lay the chicken pieces out onto the baking sheet in a single layer, taking care not to crowd them. (If you crowd the chicken pieces too close together, they will steam rather than roast. You will not get the same sticky finish.)
6. Brush any remaining marinade in the bowl over top of the chicken.
7. Bake for 35 to 40 minutes until cooked through (internal temperature 165*F/74*C), golden brown and sticky. The juices should run clear.
8. Serve hot or cold, depending on your desires. This is delicious either way.

  

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE CHICKEN THIGHS AND DRUMSTICKS?

Absolutely not. You can use any chicken cuts that you prefer. I do recommend bone in, skin on chicken for the best results, however.

MUST I USE MANGO CHUTNEY?

Chutney does give it a nice zip as it is a bit spicy, but feel free to use jam or preserves in its place. Peach or Apricot jam work beautifully. 

HOW DO I STORE ANY LEFTOVERS?

Place into an airtight container, or onto a plate (covered tightly in cling film), and place into the refrigerator. It will keep for 3 to 4 days, and is delicious served cold.

CAN THIS BE FROZEN?

Yes, you can freeze the raw marinated, or even the cooked thicken. Wrap properly, label and freeze.  Cook within 6 months of freezing, if raw.  Thaw out completely and cook as per the recipe below. If already cooked, thaw and then gently reheat in a moderate oven until thoroughly heated through.

 

KITCHEN SAFETY

WHEN HANDLING RAW CHICKEN

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

Store any leftovers in the refrigerator in a covered container. 

 

A FEW OTHER CHICKEN

RECIPES FOR YOU TO ENJOY

  

No doubt about it, we eat a lot of chicken in this house. It's delicious and economical when compared to most other proteins and it is very versatile as well, lending itself to many methods, flavors and cuisines when it comes to cooking it! Here are just a few ways we enjoy it in The English Kitchen.

COUNTRY BAKED CHICKEN - These chicken breasts are deliciously moist and tender.  I cover them with a tasty, herbed crumb and bake them in a mix of chicken stock and butter until the juices run clear. A delicious gravy is made from the juices and the two are served together. Mashed potatoes go very well.

ROASTED SPATCH-COCKED CHICKEN - Spatch-cocking a chicken cuts the cook time down considerably. Spread with herbs and butter and roasted on a bed of chopped vegetables, this comes out succulent and juicy with a beautifully delicious gravy created from all of the pan juices.

  

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Yield: 4 to 6 servings

Author: Marie Rayner

Easy Deviled Chicken

Prep time: 1 H & 10 MCook time: 40 MinTotal time: 1 H & 50 M

This tender and juicy chicken is marinated in a delicious from scratch marinade prior to being baked in a hot oven to scrumptiously glazed, finger-lickingly tasty perfection!

Ingredients

• 6 skin-on, bone-in, chicken quarters, separated into thighs and drumsticks at the joint
• 1 TBS light olive oil or canola oil
• 3 TBS mango chutney
• 1 TBS Worcestershire Sauce
• 2 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• salt and black pepper to taste

Instructions

1. Take your chicken pieces, and using a sharp knife, cut deep slashes into the meat, almost down to the bone, about 1/4 inch deep. Place into a bowl.
2. Put the oil, mango chutney, Worcestershire sauce, mustard, cayenne pepper, ginger and some seasoning into the bowl of a food processor. Blitz until smooth.
3. Pour this mixture over the chicken in the bowl. Massage it into the chicken, making sure you get it worked into the cuts, and coating it well on all sides. Cover and set in the refrigerator to marinate overnight, or for at least one hour minimum.
4. When you are ready to cook the chicken, preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking sheet with aluminum foil. Spray with a bit of non-stick cooking spray.
5. Lay the chicken pieces out onto the baking sheet in a single layer, taking care not to crowd them.
6. Brush any remaining marinade in the bowl over top of the chicken.
7. Bake for 35 to 40 minutes until cooked through (internal temperature 165*F/74*C), golden brown and sticky. The juices should run clear.
8. Serve hot or cold, depending on your desires. This is delicious either way.

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