Chicken Diablo Spicy Sweet (Printable)

Fiery yet sweet glazed chicken with tangy mustard sauce ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil

→ Diablo Sauce

05 - 2 tbsp Dijon mustard
06 - 2 tbsp whole grain mustard
07 - 2 tbsp honey
08 - 1 tbsp hot sauce (Sriracha or Frank's RedHot)
09 - 1 tbsp Worcestershire sauce
10 - 3 tbsp tomato paste
11 - 2 tbsp apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 tsp smoked paprika
14 - 1/4 tsp cayenne pepper

→ Garnish

15 - 2 tbsp chopped fresh parsley
16 - Lemon wedges

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry and season both sides generously with salt and pepper.
03 - Heat olive oil in large ovenproof skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden. Remove from heat.
04 - Whisk both mustards, honey, hot sauce, Worcestershire, tomato paste, vinegar, garlic, smoked paprika, and cayenne until smooth.
05 - Pour Diablo sauce evenly over chicken, ensuring each breast is thoroughly coated.
06 - Transfer skillet to oven. Bake 18-22 minutes until chicken reaches internal temperature of 165°F.
07 - Remove from oven and let rest 5 minutes. Spoon remaining sauce over chicken. Garnish with parsley and lemon wedges.

# Expert Advice:

01 -
  • The sauce hits every single flavor note sweet, tangy, smoky, and spicy in one beautiful harmony
  • It comes together in under 15 minutes of active time but tastes like it simmered all day
  • The sauce is thick enough to spoon over rice but thin enough to coat every bite perfectly
02 -
  • Dont skip the searing step it creates flavor compounds that you cannot get from oven baking alone
  • The sauce thickens considerably as it bakes, so resist the urge to add more liquid halfway through
  • If your chicken breasts are especially thick, slice them horizontally before cooking or they will dry out before the sauce reduces
03 -
  • Use an instant-read thermometer and pull the chicken at 160°F because it will continue cooking while resting
  • If the sauce is getting too dark before the chicken is done, tent the pan loosely with foil

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