Best Devilish Chicken Recipes

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DEVILISH SLOPPY CHICKEN MINI SAMMIES/SANDWICHES - RACHAEL RAY



Devilish Sloppy Chicken Mini Sammies/Sandwiches - Rachael Ray image

This Rachael Ray recipe is a weekday standby, and a huge hit at my house. It works just as well made with ground beef, and just about any spicy mustard works (My favorite is chipotle, but habanero mustard is good, too). If you're watching calories, skip the rolls, and serve it over lightly sauteed strips of red bell pepper, or green beans.

Provided by MaryMatt1016

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

12 bake-off dinner rolls, any brand
1 teaspoon smoked paprika, divided
1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 lbs ground chicken
3 garlic cloves, finely chopped
1 large onion, finely chopped
2 tablespoons McCormick grill seasoning (recommended Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
1/2 cup water

Steps:

  • Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
  • While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
  • Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)



Pollo Alla Diavola (Devilish Chicken) image

This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia."

Provided by threeovens

Categories     Whole Chicken

Time P1DT25m

Yield 4 serving(s)

Number Of Ingredients 6

3 1/2 lbs chicken, butterflied
1/4 cup olive oil
kosher salt & freshly ground black pepper
cayenne pepper or crushed red pepper flakes
1 cup dry white wine
lemon wedge, for serving

Steps:

  • To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
  • Spread open chicken and press down with hands to flatten (it should "crack").
  • Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
  • Cover and refrigerate chicken for several hours or overnight.
  • Heat the grill to medium high heat.
  • Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
  • After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
  • Once done, transfer to a cutting board and cut it into serving pieces.
  • Serve hot, with lemon wedges.

Nutrition Facts : Calories 687.4, Fat 49.9, SaturatedFat 12.3, Cholesterol 181.1, Sodium 172.3, Carbohydrate 1.5, Sugar 0.6, Protein 45

DEVILISH SLOPPY CHICKEN MINI SAMMIES



Devilish Sloppy Chicken Mini Sammies image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings, 2 rolls each

Number Of Ingredients 14

12 bake-off dinner rolls, any brand
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water

Steps:

  • Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
  • While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
  • Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

DEVILISH CHICKEN & CORN ON THE COB



Devilish Chicken & Corn on the Cob image

No frying required for this chicken. It's devilishly delicious. Crispy on the outside and juicy on the inside, and the corn is an extra treat. So so yummy

Provided by Linda Griffith

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

6 Tbsp melted butter
2 Tbsp dijon mustard
2 Tbsp cider vinegar
1 tsp thyme, dried
1/4 tsp red pepper
1/2 tsp salt
4 ears of fresh corn, husked
1 (3 1/2) lb chicken, cut into 8 pieces
1/2 c plain breadcrumbs

Steps:

  • 1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

DEVILISH CHICKEN AND CORN ON THE COB



Devilish Chicken and Corn on the Cob image

This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.

Provided by ebbtide

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 whole chicken, cut up
6 tablespoons margarine, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob
1/4 cup dry breadcrumbs

Steps:

  • Pre heat oven to 400°F.
  • In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
  • Brush corn and each chicken piece thouroughly with the butter mixture.
  • Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
  • Set corn in a seperate baking dish, covering with aluminum foil.
  • Bake both dishes for one hour, serve hot.

Nutrition Facts : Calories 687, Fat 47.7, SaturatedFat 12.2, Cholesterol 162.6, Sodium 571.7, Carbohydrate 23.6, Fiber 2.8, Sugar 3.6, Protein 41.9

DEVILISH CHICKEN



Devilish Chicken image

Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.

Provided by mgord93

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon dry mustard
salt
ground pepper
4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces
1 medium onion, thinly sliced
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and sliced into thin strips
1 tablespoon tomato paste
1 teaspoon crushed hot red pepper flakes
1 cup reduced-sodium chicken broth
parsley, flat leaf
2 tablespoons butter, cold

Steps:

  • In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
  • Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
  • Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
  • Remove the chicken and reserve on a plate under a foil tent.
  • To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
  • Add chicken broth to the vegetables and bring to a simmer.
  • Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
  • Remove the chicken from teh skillet to the platter.
  • To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
  • If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8

DEVILISH SESAME CHICKEN WITH GREEN BEANS AND SCALLION RICE



DEVILISH SESAME CHICKEN WITH GREEN BEANS AND SCALLION RICE image

Categories     Bean     Chicken     Pepper

Yield 4 people

Number Of Ingredients 14

3 tablespoons vegetable oil, divided
1 cup white rice
2 cups chicken stock, divided
Salt
1/2 pound green beans
1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons Tamari (dark soy sauce)
3 tablespoons honey
1 tablespoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 bunch scallions, finely chopped
2 tablespoons sesame seeds, toasted

Steps:

  • In a large saucepan, heat 1 tablespoon oil, one turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken stock, lower the heat, cover and simmer until tender, about 17 minutes. In a medium size skillet, bring 1 inch of water to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. In a large skillet, heat the remaining 2 tablespoons oil, two turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3-4 minutes. Add the red bell pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the Tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. Cover to keep warm.

DEVILISH CHICKEN & CORN ON THE COB



Devilish Chicken & Corn on the Cob image

How to make Devilish Chicken & Corn on the Cob

Provided by @MakeItYours

Number Of Ingredients 9

6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/2 teaspoon salt
4 ears fresh corn, husked
1 (3-1/2-pound) chicken, cut into 8 pieces
1/4 cup plain bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture.
  • Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil.
  • Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

DEVILISH SESAME CHICKEN WITH GREEN BEANS AND SCALLION RICE



Devilish Sesame Chicken with Green Beans and Scallion Rice image

"Make your own takeout to control the fat content and the quality of ingredients. If you walk on the spicy side, this one's for you!"-Rach

Provided by @MakeItYours

Number Of Ingredients 13

3
1
2
Salt
1
1
3
3
1
1
2
1
2

Steps:

  • In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
  • In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
  • In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
  • In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
  • Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

DEVILISH CHICKEN BELL PEPPERS



Devilish Chicken Bell Peppers image

Make and share this Devilish Chicken Bell Peppers recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large green peppers
4 whole boneless skinless chicken breasts
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
3/4 cup melted butter margarine
1 1/2 cups crushed barbecue flavored potato chips
1 (3 ounce) can smoke-flavored deviled ham
1 egg, slightly beaten
1 (15 ounce) can tomato sauce
1/2 cup shredded cheddar cheese

Steps:

  • Cut off the tops of the green pepper and remove the seeds. Cook peppers in boiling, salted water to cover for 5 minutes; drain and set peppers aside.
  • Cut chicken into bite-sized pieces. Cook the chicken, chopped green pepper and onion together in butter over medium heat 5 to 7 minutes, stirring frequently; drain well.
  • Combine the chicken mixture, chips, ham, and egg; mix well. Fill peppers with the mixture.
  • Place in an 8-inch baking dish; pour tomato sauce over and all around peppers. Bake at 375°F for 25 minutes; sprinkle cheese over top of peppers, and bake 5 minutes more.

Nutrition Facts : Calories 781, Fat 49.2, SaturatedFat 12.3, Cholesterol 219.3, Sodium 1512.5, Carbohydrate 19.1, Fiber 5, Sugar 9.8, Protein 65.9

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