Chicken Diablo Recipe -
Chicken Diablo Recipe
  • READY IN 30 mins

Chicken Diablo

Recipe by  

"This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
  2. Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
  3. Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.
Kitchen-Friendly View


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2009

This is just the recipe I was looking for! A mexican restaurant where I live serves a dish called Chicken ala diablo and I wanted to duplicate it at home. When I made it I did not marinate the chicken in the sauce, I cut the chicken in strips, like for fajitas, and sauteed them in a skillet, then I just added the sauce to the chicken. You can completely avoid the "buffalo wing" flavor if you use an authentic mexican hot sauce like Cholula. I then serve it with flour tortillas, rice and beans. Homemade salsa and chips. YUMMY!

Most Helpful Critical Review
Mar 18, 2005

I am kind of torn as to what rating to give this. The chicken itself turned out fine. The taste of the sauce was basically like a watered down traditional buffalo wing sauce. Since we like our buffalo wing sauce with a fuller flavour, this watered down version was a bit disapointing. My husband basically said that it would have been better (and easier) if I had just poured regular buffalo wing sauce over the chicken. I think if you find the regular buffalo sauce to be too spicy, this would be great to coat either chicken breasts or even regular wings.

Mar 23, 2011

DH said it is a "6" star!! He absolutely loved it. I serve this on top of the mexican fire rice from this site. mmmmm mmmm mmmmm

Jun 24, 2007

Very tasty and spicy. I used the thin sliced chicken cutlets which I marinated in a ziplock for 24 hours. I then grilled them on my George Foreman. Served on sub rolls with lettuce & tomato. Very gourmet style sandwiches!

Oct 20, 2010

Read the reviews and decided to use Cholula mexican hot sauce, instead of a hot pepper sauce so it would have more spanish/mexican flavors. Added some diced jalapenos to sauce. I too chose to strip chicken, seasoned strips with cumin, coriander, and crushed red pepper flakes, cooked in skillet with oil and garlic per recipe until nicely brown then added sauce. It seemed a little too sweet/tangy when I first mixed up the sauce, so I adjusted for more heat /spice. Served it with spanish rice and beans.

Dec 19, 2006

Wow! this recipe is excellent. It tastes very much like Peri Peri that I tasted in South Africa, I believe peri peri originates from Mozambique. I found it very good without putting the sauce over after it was cooked, but my husband who is a spice freak dowsed it with the sauce and loved it. He then had a cheese sandwich with the left over sauce. Yum this will be cooked often. Thank you.

May 30, 2004

Very Yummy! This recipe was easy to make and both my fiancee and I really enjoyed it. We had it over yellow rice (saffron rice). I also added a little cayenne pepper to the recipe for an extra kick - we like it spicy!

Nov 17, 2010

I thought it was pretty good, but something seemed to be missing. My kids didn't like it. They thought the sauce was too spicy. They ate it after I took off some of the excess sauce.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 612 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

Lemon Garlic Chicken

A simple and delicious chicken with lemon and garlic.

Quick and Easy Chicken

This tangy chicken dish is ready in about 30 minutes.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States