Joes Red Devil Chicken Recipes

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DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

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Steps:

  • Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
  • Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
  • In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
  • Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
  • Transfer to a large platter and serve.

JOE'S RED DEVIL CHICKEN



Joe's Red Devil Chicken image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 four-pound chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press
2 teaspoons dried oregano
2 teaspoons crushed hot red-pepper flakes
1/2 teaspoon coarse salt
Vegetable oil, for grate

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Steps:

  • Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
  • In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
  • Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner on high. Place the foil pan on the off burner, and fill halfway with water.
  • Remove the chicken from the marinade. Lightly oil the cooking grate with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  • Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.

RED DEVIL CHICKEN



Red Devil Chicken image

Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.

Provided by Dreamgoddess

Categories     Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

1 (4 lb) chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed through a press
2 teaspoons dried oregano
1 teaspoon hot red pepper flakes
1/2 teaspoon salt

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Steps:

  • Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
  • Cut down the other side and discard the backbone.
  • Place the chicken on a work surface, skin side up.
  • Press hard on the breastbone with the heel of your hand to flatten the chicken.
  • In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
  • Place the chicken and marinade in a zippered plastic bag.
  • Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
  • Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
  • Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
  • In a gas grill, preheat on High.
  • Turn one burner off, and keep the other burner (s) on High.
  • Place the foil pan on the Off burner, and fill halfway with water.
  • Remove the chicken from the marinade.
  • Lightly oil the cooking grate.
  • Place, skin-side down, over the pan.
  • Weight the chicken with an aluminum foilwrapped brick.
  • Cover and cook for 25 minutes.
  • Remove the brick and turn the chicken.
  • Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  • Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

Categories     Chicken     Fry     Kid-Friendly     Kwanzaa     Dinner     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

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Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

ROASTED BBQ CHICKEN WITH RED DEVIL RUB



Roasted BBQ Chicken with Red Devil Rub image

This is a delicious way to prepare chicken with a bit of zing. Makes enough for 12, so you may want to halve the recipe!

Provided by Karen..

Categories     Chicken

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

8 lbs chicken parts (about 20 asst. pieces)
1/4 cup honey
2 tablespoons Worcestershire sauce
4 teaspoons paprika
2 teaspoons curry powder
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper

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Steps:

  • Place chicken on baking sheets.
  • Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
  • In another bowl, combine all dry ingredients.
  • Sprinkle spice mixture evenly over all sides of chicken.
  • Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Heat oven to 450*.
  • Arrange chicken in 2 large roasting pans, skin side up.
  • Roast for 30 to 35 minutes or until well browned and juices run clear.

BUFFALO CHICKEN SLOPPY JOES



Buffalo Chicken Sloppy Joes image

Guaranteed to be an instant comfort food favorite. Inspired by a Rachel Ray recipe, I have modified it by adding a creamy and cheesy kick to it. You'll be dreaming about this dish. Feel free to play with the recipe. I put in the cream cheese and Cheddar to make it creamier. I am a huge fan of Buffalo Chicken Dip and wanted this dish to be similar.

Provided by Jason Ponticelli

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 35m

Yield 8

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 pounds ground chicken
1 onion, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
¾ cup chicken stock
¼ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
6 ounces Neufchatel cheese, softened
8 ounces shredded Cheddar cheese, or more to taste
8 hamburger buns, split
½ cup crumbled blue cheese

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Steps:

  • Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
  • Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

Nutrition Facts : Calories 526 calories, Carbohydrate 30.2 g, Cholesterol 121.5 mg, Fat 26.3 g, Fiber 1.4 g, Protein 40.6 g, SaturatedFat 12.7 g, Sodium 973.7 mg, Sugar 4.5 g

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