Chicken Diavolo (Italian: “devil”) There are different variation of this recipe however this version was adapted and given to me from a good friend in Montreal 🙂
2 lbs – Chicken Breast
1/4 cup – Cider Vinegar
2 Tbsp – Paprika
1 Tbsp EACH – Cayenne Pepper and Granulated Garlic
1 Tbsp – Coarse Salt
1 Tbsp – Cracked Pepper
2 Tsp – Chile Powder
1 Tsp – Red Pepper Flakes
1 Tsp – Hot-Pepper Sauce
Combine the vinegar, paprika, cayenne, granulated garlic, salt, pepper, Chile powder, red pepper flakes, and hot-pepper sauce in a bowl. The spice level can be increased or decreased by adjusting the amount of red pepper flakes you add into the recipe
Add 1/2 a cup of water and whisk until the salt and granulated garlic dissolve.
Place the chicken Breast in a baking dish, pour the sauce over the top and turn to coat well.
Cover and marinate in the fridge for at least one hour or up to 4 hours.
Bake in the oven or BBQ until fully cooked.
I used the the leftovers of this recipe for a chicken, spinach and feta thin crust pizza. Other easy options for leftovers could be a chicken wrap or tossed onto a fresh salad ….