Best 4 Joes Red Devil Chicken Recipes

**Joe's Red Devil Chicken: A Taste of Spicy Heaven**

Indulge in the tantalizing flavors of Joe's Red Devil Chicken, a fiery dish that will set your taste buds ablaze. This culinary creation is a perfect blend of heat and savory spices, coated in a vibrant red sauce that is sure to leave a lasting impression. Prepared with tender chicken pieces, this dish is elevated by the addition of garlic, onion, and bell peppers, creating a symphony of flavors that dance on your palate. Whether you're a fan of spicy cuisine or simply seeking a unique and flavorful meal, Joe's Red Devil Chicken is an absolute must-try.

**Unleash Your Inner Chef with Three Sensational Variations:**

1. **Classic Joe's Red Devil Chicken:** Experience the original recipe in all its glory, featuring perfectly seasoned chicken coated in a fiery red sauce. This classic dish is a delightful balance of heat and flavor, sure to satisfy your cravings for a spicy adventure.

2. **Creamy Joe's Red Devil Chicken:** For those who prefer a milder touch, the Creamy Joe's Red Devil Chicken offers a rich and creamy twist. A velvety sauce envelops the tender chicken, creating a harmonious blend of heat and creaminess that will tantalize your taste buds.

3. **Joe's Red Devil Chicken Tacos:** Transform this fiery dish into a handheld delight with Joe's Red Devil Chicken Tacos. Tender chicken is nestled in warm tortillas, topped with a zesty red sauce, and adorned with your favorite taco toppings. Prepare yourself for a flavor explosion that will keep you coming back for more.

Let's cook with our recipes!

SICILIAN RED DEVIL CHICKEN

Sicilian Red Devil Chicken image

I used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn't abide anything "spicy". After 20 years of marriage, I have decided that I'm going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck (how is that possible?) and came across this on another site. It's very close to what I was wanting and I'm happy with it. I thought I'd pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs.

Provided by Annacia

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

Cut each chicken breast into 3 equal pieces and season with salt and pepper.
Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

JOE'S RED DEVIL CHICKEN

Joe's Red Devil Chicken image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

1 four-pound chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press
2 teaspoons dried oregano
2 teaspoons crushed hot red-pepper flakes
1/2 teaspoon coarse salt
Vegetable oil, for grate

Steps:

Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner on high. Place the foil pan on the off burner, and fill halfway with water.
Remove the chicken from the marinade. Lightly oil the cooking grate with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.

DEVILED CHICKEN THIGHS

Deviled Chicken Thighs image

These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Steps:

Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
Transfer to a large platter and serve.

RED DEVIL CHICKEN

Red Devil Chicken image

Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.

Provided by Dreamgoddess

Categories Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 lb) chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed through a press
2 teaspoons dried oregano
1 teaspoon hot red pepper flakes
1/2 teaspoon salt

Steps:

Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
Cut down the other side and discard the backbone.
Place the chicken on a work surface, skin side up.
Press hard on the breastbone with the heel of your hand to flatten the chicken.
In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
Place the chicken and marinade in a zippered plastic bag.
Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
In a gas grill, preheat on High.
Turn one burner off, and keep the other burner (s) on High.
Place the foil pan on the Off burner, and fill halfway with water.
Remove the chicken from the marinade.
Lightly oil the cooking grate.
Place, skin-side down, over the pan.
Weight the chicken with an aluminum foilwrapped brick.
Cover and cook for 25 minutes.
Remove the brick and turn the chicken.
Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

Tips:

Choose the right chicken: Use a whole chicken cut into 8 pieces, or chicken breasts or thighs. Bone-in, skin-on chicken is best for this recipe, as the bones and skin add flavor and help keep the chicken moist.
Make sure the chicken is dry: Pat the chicken dry with paper towels before cooking. This will help the chicken brown and crisp up.
Use a good quality olive oil: The olive oil will help the chicken to brown and crisp up. You can also use vegetable oil or canola oil.
Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add other spices, such as chili powder, cumin, or cayenne pepper.
Cook the chicken over medium heat: This will help the chicken to cook evenly and prevent it from burning.
Don't overcrowd the pan: If you're cooking a lot of chicken, cook it in batches. Overcrowding the pan will cause the chicken to steam instead of brown.
Flip the chicken halfway through cooking: This will help the chicken to cook evenly.
Use a meat thermometer to check the internal temperature of the chicken: The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Joe's Red Devil Chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is marinated in a flavorful mixture of olive oil, spices, and herbs, then roasted in the oven until crispy and golden brown. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.