Spicy Sweet Chicken Diablo

Why I Love This Recipe

I love this chicken because it hits every flavor note I want: spicy from the hot sauce, sweet from the honey, smoky from paprika, and creamy thanks to sour cream. The marinade doubles as a warm, saucy drizzle, which makes every bite rich and bold. It’s also surprisingly simple and comes together in just about 30 minutes — no baking, no fuss, and big payoff.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main

• hot sauce

• sour cream

• ketchup

• honey

• smoked paprika

• ground cumin

• thin chicken breast cutlets

• vegetable oil

• garlic, minced

Garnish (optional)

• scallions, finely chopped

Directions

1. In a large bowl, I whisk together the hot sauce, sour cream, ketchup, honey, smoked paprika, and cumin until the mixture is smooth and well blended.

2. I place the chicken cutlets in a shallow dish and pour half of the marinade over them, turning the chicken so each piece is coated evenly. I set the remaining marinade aside.

3. I cover the dish and let the chicken marinate in the fridge for at least 30 minutes, but when I have time, I let it go overnight for more intense flavor.

4. In a large skillet, I heat the vegetable oil over medium-high heat, add the garlic, and cook for about 30 seconds until it’s fragrant (but not browned).

5. I reduce the heat to medium, add the chicken to the skillet, and cook each piece for 10 to 15 minutes, flipping halfway through, until golden and fully cooked through.

6. While the chicken cooks, I gently warm the reserved marinade in a small saucepan over low heat — just enough to make it a pourable sauce.

7. Once the chicken is done, I plate it up, spoon the warm sauce over the top, and if I want a fresh bite, I sprinkle on some chopped scallions.

Servings and Timing

This recipe makes 4 servings (1 chicken cutlet per person).

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes
  For deeper flavor, I marinate the chicken for at least 30 minutes or overnight.

Variations

• Make it dairy-free: I use a plant-based sour cream to keep the creamy texture.

• Add crunch: I top with crispy shallots or roasted pepitas for texture.

• Use thighs: Boneless, skinless chicken thighs work beautifully and stay juicy.

• Amp the heat: I add a splash of sriracha or cayenne for extra spice.

• Grill it: Instead of skillet cooking, I grill the marinated chicken and use the sauce as a glaze.

Storage/Reheating

• Fridge: I store leftovers in an airtight container for up to 3 days.

• Reheat: I warm the chicken gently in a skillet or microwave until heated through. I reheat the sauce separately if needed and spoon it on top before serving.

• Freezer: While the sauce doesn’t freeze well due to the sour cream, I freeze the cooked chicken and make a fresh batch of sauce when serving.

FAQs

Can I use a different cut of chicken?

Yes — chicken thighs or even drumsticks work well. Just adjust cooking time as needed to ensure they’re fully cooked.

Is it very spicy?

The heat level depends on the hot sauce used. I choose a milder one for balance or go for a hotter version if I want more kick.

Can I make it ahead?

Yes! I marinate the chicken overnight, then cook and warm the sauce the next day. It’s a great prep-ahead option.

What sides go best with this?

I usually pair it with roasted vegetables, a simple green salad, or mashed cauliflower for a low-carb option. Rice or quinoa works too.

Can I make it in the oven?

Absolutely. After marinating, I bake the chicken cutlets at 375°F for 20–25 minutes, then spoon the warmed sauce on top before serving.

Conclusion

Spicy Sweet Chicken Diablo is a bold, flavorful dinner that’s easy enough for a weeknight but impressive enough to serve guests. It’s rich, creamy, fiery, and sweet all at once — and it always hits the spot when I’m craving something with serious flavor. Whether I serve it with veggies, grains, or just as-is, this dish never disappoints.

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