Deviled Chicken Recipe

Devilled Chicken recipe adapted from Marguerite Patten BBC cookery show.


MethodMain Ingredient


 Chicken drumsticks4
 Chicken wings4
 Chopped rosemary2 Teaspoon
 Chopped parsley2 Teaspoon
 Chopped thyme1 Teaspoon
 Sunflower oil2 Tablespoon
 White wine2 Tablespoon
 Soy sauce1 Tablespoon
 French mustard2 Teaspoon
 Tabasco sauce2 Drop
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 876 Calories from Fat 412

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 8.3 g41.3%

Trans Fat 0.4 g

Cholesterol 313.8 mg

Sodium 1359.9 mg56.7%

Total Carbohydrates 8 g2.8%

Dietary Fiber 2.8 g11.3%

Sugars 0.6 g

Protein 96 g192.7%

Vitamin A 32.7% Vitamin C 58.2%

Calcium 12.8% Iron 40%

*Based on a 2000 Calorie diet


Dry the chicken joints well, then cut away the tips from the wing joints these are excellent for flavouring stock.
Make very light cuts in the chicken portions, so the basting sauce penetrates and imparts a good flavour to the flesh.
Blend the ingredients for the basting sauce together.
Put the chicken joints in this and turn around until well coated.
Place the chicken joints over the barbecue; they are easier to handle if on a thick piece of oiled foil.
Cook for about 15 minutes, brushing with the basting sauce during this time.
Serve topped with the last of the sauce and with jacket potatoes and a green salad.