Name: Devilled Chicken Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: British
Ingredients: 4 boneless skinless chicken thighs; ½ tsp cayenne pepper; 1 tsp mustard powder; 3 tbsp tomato sauce; ½ tsp salt; ½ tsp pepper; 2 tbsp mango chutney; 2 tsp Worcester sauce; 1 tbsp oil

If you’re craving a dish that’s bursting with flavor but won’t keep you tethered to the kitchen for hours, this Devilled Chicken Recipe is exactly what you need. I absolutely love how the spicy, tangy marinade soaks deep into tender boneless chicken thighs, giving every bite a delightful kick that’s balanced just right. When I first tried this recipe, I was blown away by how easy it was to prepare — plus, it’s a British classic that never fails to impress friends and family alike. Stick with me, and I’ll share all my tips so your devilled chicken turns out perfectly every time.

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Why You’ll Love This Recipe

Quick and Easy: Takes less than 20 minutes from start to finish, perfect for busy weeknights.
Bold Flavors: The spicy marinade blends cayenne, mustard, and chutney for a piquant punch.
Juicy, Tender Chicken: Using boneless thighs ensures moist, flavorful results every time.
Versatile to Serve: Goes great with sides like salad, rice, or even in sandwiches for a casual meal.

The dish shows four pieces of grilled chicken thighs with a golden-brown, slightly charred crust on top, giving a textured look with crispy edges. The chicken pieces are placed close together in the center of a clean white plate, sprinkled with small chopped green herbs, adding fresh color contrast. In the top right corner, part of a white bowl is visible, filled with mixed green salad leaves and slices of radish, showing light green, dark green, and bright pink colors with a fresh, leafy texture. The plate and bowl rest on a white marbled surface with some scattered herbs around the plate’s edge. A teal cloth with white polka dots is draped to the left side under part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Devilled Chicken Recipe really comes down to how these ingredients work together — the mustard powder and cayenne deliver heat, balanced by the sweetness from mango chutney and the richness of tomato sauce. Grab the freshest boneless chicken thighs you can find for the best tender texture, and look for a good-quality chutney to really boost flavor.

Boneless skinless chicken thighs: These stay juicy and tender; thighs are better than breasts here because they don’t dry out as easily.
Cayenne pepper: Adds the signature spicy heat—adjust to your liking, but don’t skip it!
Mustard powder: Gives a subtle tangy warmth that punches up the flavor.
Tomato sauce: Adds body and a touch of sweetness to the marinade.
Salt and pepper: Essential seasoning to balance the spices.
Mango chutney: A sweet and fruity counterpoint to the heat and mustard.
Worcester sauce: Adds a savory, umami depth to the mix.
Oil: Helps the marinade coat the chicken and prevents sticking on the grill.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Devilled Chicken Recipe is how adaptable it is. I love experimenting with different ingredients to tailor the heat level or even make it a bit sweeter. Feel free to play around so it suits your family’s tastes perfectly — that’s the fun of home cooking, right?

Mild Version: I sometimes reduce the cayenne or swap it with smoked paprika for a gentler warmth that still packs flavor.
Extra Heat: For those who like it fiery, adding a dash of hot sauce or more cayenne really wakes it up — my spice-loving friends can’t get enough!
Dairy Option: Serve with a cooling yogurt dip on the side, which my kids adore when the dish is on the spicy side.
Grill or Oven: If you don’t have access to a grill, baking the marinated thighs in the oven at 400°F for about 20 minutes works beautifully.

How to Make Devilled Chicken Recipe

Step 1: Whip Up the Marinade

Start by mixing cayenne pepper, mustard powder, tomato sauce, salt, pepper, mango chutney, Worcester sauce, and oil in a small bowl. This marinade is your flavor powerhouse, so make sure it’s well combined and smooth. I like to taste a tiny bit (careful—spicy!) to make sure the balance of sweet, tangy, and spicy feels right before moving on.

Step 2: Prep the Chicken

Trim any lingering excess fat off the chicken thighs—clean pieces absorb marinade better and grill more evenly. Then, make two or three small slits in each thigh. This trick helps the marinade penetrate deep into the meat, making each bite flavorful right through the center.

Step 3: Marinade Magic

Place your chicken thighs in a bowl and use a pastry brush to coat each piece generously with the marinade. Cover tightly with cling film and pop it in the fridge to marinate at least an hour. If you have more time, letting it sit longer really deepens the flavors — I’ve even left it overnight once with fantastic results.

Step 4: Grill to Perfection

Set your grill to medium heat and place the marinated thighs on a grill rack. Grill them for about 5 to 7 minutes on one side until you see beautiful grill marks and the edges start to crisp. Flip the chicken and grill for another 5 minutes or until the juices run clear — this means your chicken is perfectly cooked and juicy. Resist the urge to poke it too much, so those lovely juices stay locked in.

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Pro Tips for Making Devilled Chicken Recipe

Marinate Longer: If possible, marinate the chicken overnight to let those bold flavors really soak in—your patience pays off big time.
Use a Pastry Brush: Brushing on the marinade ensures even coverage without wasting any, making every bite luscious.
Medium Heat Grill: Cooking on medium heat stops the exterior from burning before the chicken is cooked through.
Don’t Skip Slits: Making small cuts in the chicken thighs helps the marinade seep in and cooks evenly.

How to Serve Devilled Chicken Recipe

A white plate holds a stack of six grilled chicken pieces, arranged in two layers. The bottom layer has three golden-brown grilled chicken pieces with some charred spots and a shiny, slightly oily surface. The top layer has three more chicken pieces, showing a similar golden orange color with grill marks and a slight glaze. Fresh chopped green herbs are scattered on and around the chicken for decoration. The plate sits on a white marbled surface, with a folded blue cloth with white dots near it. In the background, a white bowl with mixed green salad is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping my devilled chicken with a sprinkle of fresh chopped parsley or coriander to add a pop of color and a fresh herbal note that balances the spicy sauce. A wedge of lemon on the side is also fantastic for squeezing over just before eating — it brightens the whole dish.

Side Dishes

This dish pairs beautifully with simple sides like steamed basmati rice or buttery mashed potatoes to soak up the delicious juices. On warmer days, a crisp green salad or roasted vegetables add a refreshing contrast. My family also loves wrapping the chicken in pita bread with some crunchy slaw for a casual dinner.

Creative Ways to Present

For special occasions, I’ve served the devilled chicken sliced over a bed of fluffy couscous with toasted almonds and pomegranate seeds — it looks stunning and adds texture. Or try stacking the grilled thighs on skewers with peppers and onions for a colorful, fun presentation perfect for summer BBQs.

Make Ahead and Storage

Storing Leftovers

I usually let leftover devilled chicken cool completely before transferring it into an airtight container in the fridge. It keeps really well for up to 3 days, and the flavors often become even more intense after resting a bit.

Freezing

You can freeze cooked devilled chicken without a hitch. Just wrap the cooled pieces tightly in foil or freezer-safe bags. When I’ve frozen it, I find it best to thaw it in the fridge overnight to keep the texture nice and tender once reheated.

Reheating

To warm up leftovers, I prefer using the oven at 350°F wrapped loosely in foil to avoid drying out. About 10-15 minutes does the trick. If you’re in a hurry, reheating gently in a skillet with a splash of water keeps the chicken moist and tasty.

FAQs

Can I use chicken breast instead of thighs for this Devilled Chicken Recipe?

Absolutely! You can substitute chicken breasts, but keep in mind they cook faster and can dry out more easily. Try not to overcook them and consider adding a bit more oil or reducing grill time to keep things juicy.
How spicy is this Devilled Chicken Recipe?

The recipe has a medium level of heat thanks to cayenne pepper and mustard powder. If you prefer less spice, just cut the cayenne in half or omit it, and for more heat, feel free to add hot sauce or crushed chili flakes.
Can I prepare the marinade ahead of time?

Yes! The marinade can be made a day in advance and stored in the fridge. This makes assembling the dish even quicker when you’re ready to cook the chicken.
Do I have to grill the chicken, or can I bake it?

If grilling isn’t an option, baking works great too. Place the marinated chicken on a baking tray and cook at 400°F for about 20 minutes, turning halfway through. It won’t have the charred grill marks but will still be delicious.

Final Thoughts

This Devilled Chicken Recipe has become one of my go-to meals when I want something that’s quick, packed with flavor, and still feels a little special. It’s the perfect blend of spicy, sweet, and tangy that keeps everyone coming back for seconds. I hope you’ll give it a try and make it your own — just like a good friend sharing a secret, I’m sure it’ll earn a happy spot in your dinner rotation!