Chicken Diablo

Aug 11

When Jessica sent over this recipe, I paused. It sounded….interesting. But, I knew we loved all the ingredients, I just never thought to put them all together. So we decided to give it a shot! And you know what? We had leftover sauce and used it the next day for dipping our chicken nuggets! It’s DELICIOUS!

This recipe makes about 4-6 servings.

Notes for this recipe - Her recipe listed chicken breasts halves, but I chose to use chicken thighs. It’s just a personal preference for us.

*If you want to watch the video of this being made, this recipe starts at the 16:25 mark.

Chicken Diablo lives up to its name, y’all. This one is spicy and SO good!
Submitted by Jessica.

Ingredients

8 boneless, skinless chicken breast halves
1/2 cup Frank’s Red Hot sauce
1/2 cup ketchup
1 cup sour cream (or plain Greek yogurt)
1/4 cup honey
1 tsp paprika
1 tsp cumin
1/2 tsp ground cinnamon
2 Tbsp minced garlic
1/4 cup green onions, sliced

Here’s how to make it

Mix together the hot sauce, sour cream, ketchup and honey until smooth. Add paprika, cinnamon and cumin. Stir again and then set aside half the sauce for later.
Season the chicken with any seasoning of your choice (Auntie Nono’s would work great. Or salt, pepper and onion powder)
Add the chicken and 1/2 the sauce to a bowl or Ziploc bag to marinate in the fridge for at least a couple of hours.
Heat oil in large skillet over med-hi heat.
Add garlic and cook until fragrant (no more than 2 minutes)
Place the marinated chicken in the skillet and cook until browned on each side, and cooked through (about 20 minutes total - I had to flip mine numerous times)
Once fully cooked, pour the reserved sauce on top and garnish with sliced green onions.
From Jessica: I like to serve this with yellow rice with a veggie or side salad.