Devilled chicken

Devilled chicken


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Grilled, devilled chicken or turkey, using the leftovers from the Christmas bird, is the traditional dish to serve for Boxing Day lunch.

Lynn Cole

Serves: 4 

  • 8 pieces cooked chicken
  • 125 g butter, chopped
  • 3 teaspoons English mustard
  • 3 teaspoons curry powder
  • 1 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper
  • Salt
  • 1 tablespoon sweet fruit chutney

Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Preheat a grill on medium. Remove the skin from the chicken pieces. Using a sharp knife, cut deep slits into the flesh and place each piece of chicken, cut side up, on a grill tray.
  2. Beat the butter, mustard, curry powder, Worcestershire sauce, cayenne pepper and salt until light and fluffy. Add the fruit chutney and mix well. Spread the butter mixture evenly over the cut side of the chicken and cook under the preheated grill, basting with the melted butter mixture occasionally, until the chicken is heated through. Serve drizzled with any remaining melted butter mixture and a dressed green salad.
  3. Note: If there is time to refrigerate the chicken pieces for a few hours or overnight after spreading them with the butter mixture, the flavour will be even better. Allow them to return to room temperature before grilling.


For Devilled Turkey:
Simply substitute 8 pieces of cooked turkey for the chicken and proceed as directed for devilled chicken.

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