Deviled chicken never loses its appeal. Many recipes for it, however, are a little dated. Former Food section recipe editor Stephanie Witt Sedgwick has updated the method here, using the grill instead of baking and then broiling. She also omitted the breadcrumbs. What hasn't been lost is the flavor of the mustard and herbs. If health reasons compel you to remove the skin, wait until after the chicken is cooked.
And yes, you can still make this in the broiler. If that's your preference, place the chicken about 5 inches below the heating element, turning the pieces every 5 or 6 minutes to cook evenly.
- 1/2 cup Dijon-style mustard
- 3 tablespoons canola oil or mild olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons dried herbs of your choice, such as dill, parsley, thyme and tarragon
- 3 to 4 drops hot pepper sauce, such as Tabasco, or more to taste
- 5 to 6 pounds bone-in, skin-on chicken parts
In a small bowl, combine the mustard, oil, vinegar, herbs and hot pepper sauce; add salt to taste. Gently loosen the skin of each chicken piece and smear some of the mixture on and beneath the skin. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
When ready to cook, prepare the grill. If using a gas grill, set at medium-high, around 400-450 degrees, for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side. Oil the grate.
Place the chicken on the grill, making sure it is not over direct heat. Cover and grill until the chicken is cooked through, 25 to 30 minutes. When the chicken is done, place the pieces, skin side down, over direct heat for 2 to 3 minutes to crisp the skin.
Recipe devised by former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
E-mail questions to the Food Section at firstname.lastname@example.org.