Garlic Devil Chicken

5.0/5 rating (1 votes)
Garlic Devil Chicken

The name devil chicken came from the amount of red chili pepper flakes you add to the dish.  I happened a lot of garlic and roasted it then didn't know what to do with it so I added to the sauce of this dish.  OMG delicious!

You can ask your butcher to cut up a whole chicken to feed a family.  I love left overs so picked up 2 bone-in breast and 2 thighs for my husband and I.  

I also used the  garlic in my sauté garlic and roasted up butternut squash to complete this dish.




  • 2 bone-in chicken breast
  • 2-4 chicken thighs
  • Kohser salt
  • Freshly ground pepper
  • 2 tablespoons oil
  • 1-2 tablespoons unsalted butter
  • 2 cups low-sodium chicken broth
  • 1-2 bulbs garlic, roasted
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1-2 teaspoons red chili pepper flakes


  1. Take chicken out of package and pat with a white paper towel  Season both sides with salt and pepper.

  2. Heat your large Braiser pan over medium-high heat.  Add in oil and butter to the pan; let it get very hot.  Add in chicken skin side down.  Cook for about 5-7 minutes or until the skin gets nice and brown/crispy.  Flip over!

  3. Reduce temperature to medium and add in chicken broth.  Use your tongs or a spatula and scrape up the bits at the bottom of the pan and incorporate into the broth.  Add in the cloves of garlic from each bulb. 2 Cover and let simmer for 30 minutes.

  4. Add in lemon zest, lemon juice and red pepper flakes.  Stir around, cover and let simmer for another 10 minutes; until chicken is done.

  5. Plate chicken and pour gravy over chicken and sprinkle a little extra chili pepper flakes to be very devilish!

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