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    Devilled Chicken with Tomato Salad

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    Devilled Chicken with Tomato Salad

    The 19th-century British method of spicing up kidneys, chicken and prawns known as devilling always includes a good dash of Worcestershire sauce. By all means use raw chicken in this recipe, but it will take longer. You'll need to roast it for about 35–45 minutes; using cooked chicken makes this lovely and quick.

    • Preparation time: 5 minutes
    • Cooking time: 8 minutes to 9 minutes
    • Total time: 13 minutes to 14 minutes 15 minutes

    Serves: 2


    • Devilled chicken
    • 2 cooked chicken breasts or quarters, prepacked
    • 1–2 tbsp Dijon mustard
    • ½ tsp mustard powder
    • 2 garlic cloves, crushed
    • 3 tbsp mango chutney
    • 2 tsp Worcestershire sauce
    • A pinch cayenne pepper
    • 3 tbsp Olive oil
    • Salad
    • 1tbsp Dijon mustard
    • 3 tbsp olive oil
    • 1 tbsp red wine vinegar
    • 2 large tomatoes, sliced
    • 4 salad onions, trimmed and sliced


    1. Preheat the grill. Slash the chicken skin and place on a foil-lined baking sheet. Mix the remaining ingredients together and season. Spread a third of the mixture over the chicken, turn and spread the same amount on the other side. Grill, skin-side down, for 3–4 minutes.
    2. Meanwhile, to make the dressing for the salad, place all the ingredients in a screw-top jar and shake well. Turn over the chicken and spread the rest of the mixture on the slashed side. Grill for another 5 minutes until hot right through and tinged with charred edges. Scatter the sliced tomato and onion onto 2 plates and drizzle with the dressing. Place the chicken on the plates and serve.

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