Description
Spicy & Sweet Chicken Diablo features tender chicken breast cutlets marinated in a rich blend of hot sauce, sour cream, ketchup, honey, smoked paprika, and ground cumin, then skillet-cooked and finished with a luscious warmed sauce. This bold, flavorful dish balances fiery heat with sweet undertones for a crowd-pleasing meal that’s quick enough for weeknights yet impressive enough for entertaining.
Ingredients
Units
Scale
Main Ingredients
- 1/2 cup hot sauce
- 1 cup sour cream
- 1/2 cup ketchup
- 1/4 cup honey
- 1.5 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 4 chicken breast cutlets, thinly pounded
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
Optional (for garnish)
- 2 scallions, chopped finely
Instructions
- Prepare the Marinade: In a bowl, combine the hot sauce, sour cream, ketchup, honey, smoked paprika, and ground cumin. Whisk together until smooth and well blended.
- Marinate the Chicken: Place the chicken breast cutlets in a shallow dish. Pour half of the marinade mixture over the chicken, ensuring each piece is well coated. Set aside the remaining marinade for later use. Cover the dish and marinate the chicken in the refrigerator. For best flavor, marinate overnight, but even 30 minutes will impart good flavor.
- Cook the Garlic: Heat the vegetable oil in a skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to burn it.
- Cook the Chicken: Reduce the heat to medium, then add the marinated chicken cutlets to the skillet. Cook for 10-15 minutes, turning as needed, until the chicken is browned on both sides and cooked through (internal temperature should reach 165°F).
- Heat Reserved Marinade: While the chicken cooks or just before serving, place the reserved marinade (that has not touched raw chicken) in a small saucepan. Warm it gently on the stovetop until heated through.
- Serve: Arrange the cooked chicken on a serving platter or individual plates. Drizzle generously with the warmed sauce.
- Add Garnish: Sprinkle with chopped scallions if desired for a fresh, flavorful finish.
Notes
- Cook the chicken at medium heat to prevent burning from the honey content; as an alternative, you can brown the chicken on the stovetop and finish cooking it in the oven until it reaches 165°F.
- Marinating for a longer time, ideally overnight, enhances the depth of flavors.
- Always discard the marinade that was in contact with raw chicken to prevent cross-contamination. Only use the reserved, untouched marinade for the sauce.
- Adjust the amount of hot sauce to taste—add more for extra heat or reduce for a milder flavor.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 330
- Sugar: 13g
- Sodium: 1150mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 85mg
