Grilled chicken diablo

Grilled chicken diablo


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Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

Janet Mitchell

Serves: 4 

  • 1/3 cup chilli sauce
  • 2 teaspoons olive oil
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon grated lemon zest
  • 3 cloves garlic, crushed
  • 1/2 teaspoon black pepper
  • Salt
  • 2 poussins (500g each), halved
  • 1½ tablespoons red wine vinegar
  • 1 red capsicum, diced
  • 1 stalk celery, diced

Preparation:1hour15min  ›  Cook:15min  ›  Ready in:1hour30min 

  1. Combine 2 tablespoons of the chilli sauce, the oil, Tabasco sauce, lemon zest, garlic, pepper and a pinch of salt in a shallow bowl. Add the poussins, turn to coat, then cover and refrigerate for 1 hour.
  2. Meanwhile, combine the remaining chilli sauce, the vinegar, capsicum and celery in a medium bowl. Put aside.
  3. Preheat the griller. Reserving the marinade, grill the birds, breast-side-down, 15 cm from the heat for 8 minutes; brush with the reserved marinade as they cook. Turn the birds over and brush with the marinade. Grill for 6 minutes or until they are just cooked through. Serve with the capsicum and celery relish.

Did you know?

One American study found that no significant fat is transferred from the skin to the meat when chicken is cooked. So when roasting or grilling chicken, it's okay to leave the skin on during cooking as long as you remove it before eating.

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