Devil’s Chicken #SundaySupper

We call this the “Devil’s Chicken”  because the men in my life like it really hot.  I tend to prefer to taste my food so when I make this my mustard/spice rub is toned down a bit.  I put mine on the breast (they like the dark meat) or the white meat then I add the other 1/2 teaspoon of the chipotle to the sauce and coat the legs, wings and thighs.  That way everyone is happy.

IMG_6837I like to serve this dish straight from the cast iron skillet family style but if you want, then by all means, plate it.  The chicken is beautiful with the crust, the sauce and a deep green vegetable like broccolini or green beans to accent it.  The sauce is fantastic sopped up with crusty bread.  It’s equally delicious spooned over roasted potatoes or white rice.IMG_6847There are endless ways to prepare this.  For an easy weeknight meal I like to use the chicken pieces that have already been cut up but it is spectacular with a whole chicken or one that has been spatchcocked (it will need an increased cooking time so plan accordingly).   It’s wonderful any way you choose.IMG_6831

Thanks to Sarah of The Chef Next Door for hosting this event. You’re the best!!!!

5.0 from 3 reviews
Devil's Chicken
Servings: 4 servings
  • 1 Chicken, cut into 8 pieces
  • 4 Tablespoons of Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • ¼ Cup of Mustard
  • ½ Teaspoon of Crushed Red Pepper Flakes
  • ½ - 1 Teaspoon of Chipotle Peppers in Adobo, chopped very fine
  • 2 Tablespoons of Chopped Fresh Herbs: Thyme, oregano, and sage
  • 1 Tablespoon of chopped Fresh Rosemary
  • 1 Cup of White Wine, Vermouth or Chicken Stock
  1. Heat the oven to 450 degrees. Heat a 12” cast iron skillet on the stovetop over medium high heat. Drizzle the chicken with 2 tablespoons olive oil and rub it all over the skin, season with salt and pepper, arrange the chicken in the hot skillet and transfer to the oven. Roast the chicken in the oven for 7 – 10 minutes until the skin begins to brown.
  2. Meanwhile mix the mustard, red pepper, ½ teaspoon f the chipotle and the chopped herbs in a small bowl, taste and season with salt, pepper and the remaining chipotle, if desired. Remove the skillet from the over and slather the chicken skin with the mustard mixture, drizzle with the remaining 2 Tablespoons of the olive oil and gently pour the white wine into the pan, without disturbing the crust on the chicken. Reduce the oven temperature to 400 degrees and return the pan to the oven for 10-12 minutes until the chicken is done and the coating is a crispy brown. Remove the pan form the oven, let cool for 10 minutes. Spoon the sauce over the chicken serve directly from the cast iron skillet, if desired.
  3. This is fantastic with some crusty bread to sop up the sauce.

Do you like spice?  Here are all of the spicy recipes from the talented bloggers in this SundaySupper Event:

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Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

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