Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Devilled Chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Devilled Chicken

    Serves: 4


    100g Waitrose Apple and Walnut Chutney

    1 tbsp Worcestershire sauce

    Dash Tabasco

    2 tsp essential Waitrose Dijon Mustard

    800g pack essential Waitrose British Chicken Thighs, scored


    1. Preheat the oven to 200°C, gas mark 6. Mix together the chutney, Worcestershire sauce, Tabasco and mustard. Place the chicken on a baking tray and toss in half the sauce. Roast for 25 minutes or until cooked throughout with no pink meat. Drain off most of the juices from the baking tray.

    2. Brush the remaining sauce over the chicken and place under a preheated grill for 3 minutes until golden and sticky.

    3. Serve with salad and new potatoes, drizzling over the leftover pan juices.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars