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Chicken Diablo

 

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Chicken Diablo
 

 

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Recipe

Chicken Diablo

This is an amazing crispy-on-the-outside, juicy-on-the-inside way to prepare chicken. Best of all, it works with any cut (try: chicken cut in eighths, or just thighs or drumsticks if you prefer dark meat) and you can get the rest of the meal ready while it's in the oven. Recipe by Sharon Lebewohl.

Times

  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour

Servings

12 s

Ingredients

  • 24 chicken drumsticks
  • 1 medim onion, chopped
  • 2/3 c. non-flavored oil
  • 1/4 c. chopped garlic
  • 1/4 c. soy sauce
  • 1-3 drops hot pepper sauce (to taste)
  • 5 cups breadcrumbs
  • 1/2 cup Dijon mustard
  • 1/4 cup Dry white wine

Directions

Preparation

1 Whisk onion, oil, garlic, soy sauce and hot pepper sauce in a medium bowl to blend. Divide drumsticks between 2 large resealable plastic bags. Divide the onion mixture between the 2 bags. Seal bags; turn to coat with marinade. Refrigerate for a minimum of 3 hours. Overnight is preferable.
2 Preheat oven to 350. Line 2 baking sheets with aluminum foil. Brush with oil.
3 Remove chicken from marinade and brush off any onion or garlic that adheres to it. Place drumsticks in a large bowl. Whisk mustard and wine in a 2nd bowl. Place breadcrumbs in a third bowl. Drizzle wine and mustard mixture over chicken. Toss well to coat. Sprinkle chicken with salt and pepper. Turn
4 Bake for 45 minutes. Turn oven to 400 and cook an additional 10 minutes, or until chicken is cooked through and evenly browned.

Special instructions

This is an amazing crispy-on-the-outside, juicy-on-the-inside way to prepare chicken. Best of all, it works with any cut (try: chicken cut in eighths, or just thighs or drumsticks if you prefer dark meat) and you can get the rest of the meal ready while it’s in the oven.
Recipe by Sharon Lebewohl.

Source:

Sharon Lebewohl, via Grow and Behold Foods

About Grow and Behold

avatar

Anna is a farmer and Jewish educator.  She is the co-owner of Grow and Behold, a kosher pastured meat company she founded with her husband, Naftali Hanau. Anna is also the Associate Director of Food Programs at Hazon, and is the co-author of Food For Thought: Hazon’s Sourcebook on Jews, Food and Contemporary Life. Anna was the Farm Manager at Adamah for two years and was named one of the “Top 40 farmers under 40” by the Mother Nature Network. Anna keeps 18 chickens (for eggs!) in her backyard in Brooklyn.

 

comments

 

9 Responses to Chicken Diablo

  1. avatar says: kiddo323

    When do you coat the drumsticks with the breadcrumbs?

    • avatar says: Anna

      Thanks for your question! The drumsticks are coated with breadcrumbs right before grilling.

      The last sentence of step #3 is missing — here it is!

      Turn each drumstick in breadcrumbs, coating lightly but evenly. Place chicken on prepared pans.

  2. avatar says: Tzivia

    I made this for supper tonight but had to make a few changes because I used a whole chicken cut into 1/8 instead of drumsticks but it was really good. I served it with the vegetable fried rice from last that I wanted to try but never got around to it. I also defrosted some of the fall harvest soup from a few weeks ago. All was really good. And all is being past on to my children cuz I’m always asked what they should make for supper.

  3. avatar says: raizy

    I made this for dinner last night. Prepared the chicken in the marinade the night before. I used cut up bottoms. Easy dish. Came home from work & finished the dish. Dinner was ready in an hour. Chicken was crispy & juicy. Enjoyed by all. Will make again.

  4. avatar says: Alice

    For the 2 of us, I halved the recipe. And, I left out the hot pepper sauce, and substituted duck sauce instead. Easy and good – will make it again.

  5. avatar says: Monica

    This was delicious. It was simple to put together one night after dinner and then finish up the next day after work. This is one that I will definitely make again.

  6. This chicken was so good. It was very flavorful and not very difficult to make.

  7. avatar says: Boni

    Chicken was very moist and delicious. I used only thighs and cooked it at 375 degrees convection for 1 hour until the chicken was browned. Served chicken with oven roasted potatoes and green beans. Great weeknight dinner.

  8. avatar says: robee61

    Made this with a whole chicken cut up. I did ajust cooking times. It was good and easy to prepare.

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