This is an amazing crispy-on-the-outside, juicy-on-the-inside way to prepare chicken. Best of all, it works with any cut (try: chicken cut in eighths, or just thighs or drumsticks if you prefer dark meat) and you can get the rest of the meal ready while it’s in the oven.
Recipe by Sharon Lebewohl.
Chicken Diablo
Servings
12 Servings
Ingredients
- 24 Grow & Behold chicken drumsticks
- 1 medim onion chopped
- ⅔ cup non-flavored oil
- ¼ cup chopped garlic
- ¼ cup soy sauce
- 1-3 drops hot pepper sauce to taste
- 5 cups breadcrumbs
- ½ cup Dijon mustard
- ¼ cup dry white wine
Instructions
- 1 Whisk onion, oil, garlic, soy sauce and hot pepper sauce in a medium bowl to blend. Divide drumsticks between 2 large resealable plastic bags. Divide the onion mixture between the 2 bags. Seal bags; turn to coat with marinade. Refrigerate for a minimum of 3 hours. Overnight is preferable.
- 2 Preheat oven to 350°F. Line 2 baking sheets with aluminum foil. Brush with oil.
- 3 Remove chicken from marinade and brush off any onion or garlic that adheres to it. Place drumsticks in a large bowl. Whisk mustard and wine in a 2nd bowl. Place breadcrumbs in a third bowl. Drizzle wine and mustard mixture over chicken. Toss well to coat. Sprinkle chicken with salt and pepper. Turn
- 4 Bake for 45 minutes. Turn oven to 400°F and cook an additional 10 minutes, or until chicken is cooked through and evenly browned.
- Source: Sharon Lebewohl, via Grow and Behold Foods
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Made this with a whole chicken cut up. I did ajust cooking times. It was good and easy to prepare.
Chicken was very moist and delicious. I used only thighs and cooked it at 375 degrees convection for 1 hour until the chicken was browned. Served chicken with oven roasted potatoes and green beans. Great weeknight dinner.
This chicken was so good. It was very flavorful and not very difficult to make.
This was delicious. It was simple to put together one night after dinner and then finish up the next day after work. This is one that I will definitely make again.
For the 2 of us, I halved the recipe. And, I left out the hot pepper sauce, and substituted duck sauce instead. Easy and good – will make it again.
I made this for dinner last night. Prepared the chicken in the marinade the night before. I used cut up bottoms. Easy dish. Came home from work & finished the dish. Dinner was ready in an hour. Chicken was crispy & juicy. Enjoyed by all. Will make again.
I made this for supper tonight but had to make a few changes because I used a whole chicken cut into 1/8 instead of drumsticks but it was really good. I served it with the vegetable fried rice from last that I wanted to try but never got around to it. I also defrosted some of the fall harvest soup from a few weeks ago. All was really good. And all is being past on to my children cuz I’m always asked what they should make for supper.
Thanks for your question! The drumsticks are coated with breadcrumbs right before grilling.
The last sentence of step #3 is missing — here it is!
Turn each drumstick in breadcrumbs, coating lightly but evenly. Place chicken on prepared pans.
When do you coat the drumsticks with the breadcrumbs?