Devilled Chicken
This easy British-style Devilled Chicken bakes juicy chicken breasts in a rich sweet and spicy based sauce. Perfect for weeknight meals, family dinners or make-ahead freezer cooking.
Servings: 4 people
Calories: 386kcal
Ingredients
- 4 chicken breasts boneless, skinless
- 100 g fresh chicken stock or stock cube dissolved in 100ml boiling water
- 60 g tamari
- 60 g tomato ketchup
- 40 g clear runny honey
- 1 tablespoon Worcester sauce
- 2 garlic cloves crushed
- 3 tablespoons cornflour cornstarch
- 1 teaspoon sweet paprika
- 1 teaspoon chilli flakes
- ½ teaspoon mustard powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Pre-heat oven to 200°C / 180°C fan assisted / gas mark 6 / 400°F.
- Prepare the sauce by whisking together the chicken stock, tamari, tomato ketchup, honey, Worcester sauce and garlic.
- Whisk together the cornflour and the spices and seasonings in a medium sized shallow bowl.
- Use a meat mallet to flatten the chicken to an even thickness, about 3cm (1½ inches).
- Drag the chicken through the flour mix, make sure each breast is well coated.
- Heat the olive oil in a large skillet to a medium heat.
- Cook the chicken for 2-3 minutes each side until golden. Depending on the size of the pan you may need to do this in batches.
- Once the chicken has been pan fried, place in an oven proof dish so they are all pretty much in an even layer. Pour over the sauce and bake for 15-18 minutes. Halfway through cooking, remove from the oven and baste the chicken with the sauce. The chicken is fully cooked when the internal temp of chicken is 75°C (167°F) in the thickest part.
- Remove from oven and rest for 5 minutes before serving.
Notes
Worcester/shire Sauce. Lea and Perrins (the most popular brand) is not gluten-free. Check your labels but I like to use Biona Organic Vegan Worcester Sauce.
Tamari. Check labels to make sure it's gluten-free.
Chilli spice levels. This level of spice is suitable for young children but if you are unsure you can remove the chilli flakes. If you want more chilli spice then add 1 teaspoon cayenne pepper.
Make ahead. You can make it up to 2 days before serving. Cover the dish with plastic wrap (cling film) and keep chilled in the refrigerator.
Freeze. Allow to cool completely. You can freeze in individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before re-heating.
Re-heating. Re-heat individual portions in the microwave for 4 minutes. If you want to re-heat in the oven then place in an oven pre-heated to 200°C / 180°C fan assisted / gas mark 6 / 400°F, cover with aluminium foil, and bake for 15-20 minutes until the internal temperature of the chicken is 75°C (167°F) in the thickest part. Let it stand for 2-3 minutes before serving.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1, assuming the whole dish is served into 4 portions.
Nutrition
Calories: 386kcal | Carbohydrates: 22g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1628mg | Potassium: 1010mg | Fiber: 1g | Sugar: 13g | Vitamin A: 544IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg