grilled chicken diablo

 

Ingredients (serves 2)

1 chicken thigh

Salt and pepper

A little flour

<Diable sauce>

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

2 teaspoons whole grain mustard

1/2 teaspoon minced garlic

2 tablespoons breadcrumbs

A little grated cheese

<Sautéed komatsuna and corn>

2 stalks komatsuna 2 tablespoons boiled corn (frozen)

A little salt and pepper

【Preparation】

Cut the chicken thighs in half down the middle. To ensure even cooking, cut the taller part horizontally with a knife to open it like a double door. Mix the ingredients for the <Diable Sauce> together

For the <Sautéed Komatsuna and Corn>, cut off the root of the Komatsuna and roughly chop it into 3-4cm pieces. Thaw the boiled corn.

[How to make]

1. Season the chicken thighs with salt and pepper and coat them in flour. Place them skin-side down in a frying pan and heat over medium heat.

The chicken will be cooked in the fat that comes out of the skin, but if you are worried about it burning, add a little olive oil (not included in the recipe) before cooking.

2. Once the skin of (1) has browned, flip it over and cook on both sides. Once it is about 80% done, remove it from the oven and cut it into bite-sized pieces.

3. Place a baking sheet on a baking tray, arrange the chicken thighs from (2) evenly, spread the diable sauce on top, sprinkle with breadcrumbs and grated cheese, and bake in a toaster oven for 7 to 8 minutes.

4. (2) Add the komatsuna and boiled corn to the frying pan and fry over medium heat. Season with salt and pepper.

5. Place (4) in a serving dish, and using a spatula, carefully remove the cooked (3) from the dish, being careful not to crumble it, and place it on the serving dish.