Chicken Diablo

Chicken Diablo

73
Deanna Passero Suppes 2

"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."
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Ingredients

30 m servings 299 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

73
  1. 97 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ou...

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...

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

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 ou...

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. ...

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 ...

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 ...

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 k...

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.

Made as is the first time and enjoyed it. On my second attempt I sauted some sliced shallots along with the garlic. Then added a few dashes of balsamic vinegar to them before adding the chicken.