Hot Stuff: Deviled Chicken Recipe

10 months ago

deviled chicken

A term for a highly seasoned dish, deviled isn’t as evil as it sounds. At first bite, it’s sure to burst with spice, packed with heat that will cause a riot in your mouth. But once you get used to that taste, you’ll be craving more of this spicy challenge.


Deviled Chicken
Makes 4 servings


½ cup Melted butter

1 ½ Tbsps Olive oil

1 tsp Crushed dried red pepper flakes

2 Tbsps Chopped onions

2 Tbsps Chopped fresh parsley

1 Tbsp Chopped garlic

4 Chicken quarters

1 Lemon, quartered

  • Siling labuyo, for garnish
  • Salt and pepper, to season


  1. Combine the melted butter, olive oil, and red pepper flakes in a small bowl.
  2. In another bowl, mix together the chopped onions, parsley, and garlic.
  3. Add 3 ½  teaspoons butter-oil mixture to the onion-parsley mixture. Stir into a paste and set aside.
  4. Wash and dry the chicken quarters. Sprinkle generously with salt and pepper. Brush both sides of the chicken with half of the remaining butter-oil mixture.
  5. In a preheated grill, grill chicken skin side down for five minutes. Baste chicken with butter-oil mixture. Grill for five more minutes until fully cooked.
  6. Spread the top of each chicken with onion-parsley paste. Pack it firmly in place. Grill spread side down until lightly browned, about 4-5 minutes. Arrange chicken on a plate and garnish with lemon quarters and siling labuyo, if desired.


Recipe by Chef Trisha Ocampo
Photographed by Krizia Cruz


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