Preparation time 10 minutes, Cooking time 16–20 minutes
8 boneless, skinless chicken thighs, about 600 g (1¼ lb) in total salad leaves, to serve
2 tablespoons gluten-free Dijon mustard
6 drops of Tabasco sauce
2 garlic cloves, crushed
1 tablespoon gluten-free soy sauce
Make the devil sauce. Mix together the mustard, Tabasco, garlic and soy sauce in a shallow dish.
Open out the chicken thighs and trim away any fat. Dip the thighs in the devil sauce and coat each piece well.
Heat a large griddle pan or frying pan. Add the chicken pieces flat on the pan and cook for 8–10 minutes on each side until cooked through. Serve hot or cold with salad leaves.
For jerk chicken, mix 3 tablespoons ready-made gluten-free jerk marinade paste with the grated rind and juice of ½ orange and 2 finely chopped garlic cloves. Dip the chicken in this mixture, then cook as for Devilled chicken. Serve with a salad. Calories per serving 148