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Red Devilled Chicken

Mustard, chilli, tomato sauce and jam make an easy and surprisingly yummy marinade for chicken drumsticks which turn out sweet, sticky and gloriously moreish.


  • 12 chicken thighs, skinned

  • Salt and pepper, to season

  • 1 heaped tbsp apricot jam

  • 1 tsp Dijon mustard

  • ¼ - ½ tsp crushed chilli flakes

  • 1 large clove garlic, crushed

  • 1 tbsp Worcestershire sauce

  • 3 tbsp tomato ketchup

  • 1 tbsp soy sauce

  • Chopped parsley, to serve

  • Green salad, to serve


  • 1.

    Pre-heat the oven to 220°C/200°Fan/gas 7.

  • 2.

    Season the chicken thighs well on all sides and put in a large roasting tin, well greased and seasoned. If you don’t like washing up, line the tin with non stick baking parchment.

  • 3.

    Measure the jam, Dijon mustard, chilli flakes, garlic, Worcestershire sauce, tomato ketchup and soy sauce into a bowl and mix until smooth. Season with black pepper and a little salt. Spoon over the chicken, coating evenly.

  • 4.

    Bake in a pre-heated oven for about 30 minutes at 220°C/ 425°F/ Gas 7 until brown. To test when the chicken is done, prod the thickest part with a fine skewer. If the juices run out clear, the chicken is done. Serve any juices with the chicken. Scatter with the chopped parsley.

  • 5.

    Serve with rice and green salad.

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