Deviled Chicken

SERVES 4 Ingredients • 1.8 oz/52 g Paleo-compliant Mustard (check for no added sugar or grains) • 1.0 oz/28 g Paleo Mayonnaise (e.g., avocado oil-based, no sugar) • 0.8 oz/24 g Paleo-compliant Hot Sauce (check for no sugar or additives) • 0.5 oz/15 g lemon juice • 3 garlic cloves, minced (approx. 0.5 oz/15 g) • 0.04 oz/1 g minced fresh thyme (approx. 0.5 tsp (2.5 ml)) • Sea salt and pepper to taste • 4 (6.0 oz / 170 g) boneless, skinless chicken breasts, trimmed of all visible fat • 0.5 oz/14 g coconut oil For the Paleo Crumb Topping: • 1.7 oz/48 g almond flour • 2.1 oz/60 g finely chopped pecans or almonds • 0.05 oz/1.5 g sea salt (approx. 0.25 tsp) • 0.02 oz/0.6 g pepper (approx. 0.25 tsp (1.3 ml)) Preparation 1. Adjust an oven rack to the upper-middle position and preheat the oven to 450∘F (230∘C). In a large bowl, combine the Mustard, Mayonnaise, Hot Sauce, lemon juice, garlic, thyme, pepper (approx. 0.25 oz/7 g), and sea salt (approx. 0.16 oz/4.5 g). Stir in the chicken, making sure it's well-coated. Cover and refrigerate for at least 30 minutes or up to 3 hours. 2. Meanwhile, prepare the topping. Melt the coconut oil (0.5 oz/14 g) in a 12-inch (30-cm) nonstick skillet over medium heat. In a small bowl, combine the almond flour, chopped nuts, sea salt (0.05 oz/1.5 g), and pepper (0.02 oz/0.6 g). Add this mixture to the skillet and toast, stirring often, until fragrant and lightly golden, about 3 to 5 minutes. Watch closely to prevent burning. Remove from heat. 3. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Grease the rack with a small amount of coconut oil. Transfer the marinated chicken to the prepared wire rack, allowing excess marinade to drip off. 4. Sprinkle the toasted paleo crumbs evenly over the top of the chicken, pressing gently to help them adhere. 5. Bake until the chicken is cooked through and an instant-read thermometer registers 160∘F (71∘C), about 20 to 25 minutes. Let the chicken rest for 5 to 10 minutes before serving.

More Recipes You'll Love

• Preparation
• Butter Cod
• PANTRY BASIC - CHIMICHURRI

Deviled chicken earns its name honestly — a punchy marinade of mustard, paleo mayo, hot sauce and garlic turns plain chicken breasts into something with real fire. A toasted almond-and-pecan crumb topping finishes the job in a hot oven. Zesty, crunchy, weeknight-easy.

Pro Tips

• Marinate the chicken at least 30 minutes and up to 3 hours — the mustard and hot sauce soak in, and the mayo keeps the lean breasts moist in the oven.
• Toast the almond flour and chopped nuts in coconut oil for 3-5 minutes, stirring often — the crumb topping goes from golden to burnt fast, so watch closely.
• Let excess marinade drip off the chicken as it goes onto the greased rack; pooled marinade steams the coating instead of crisping it.
• Press the toasted crumbs gently onto each breast so they adhere through the bake.
• Bake at 450°F for 20-25 minutes until an instant-read thermometer reads 160°F, then rest the chicken 5-10 minutes before serving.

Frequently Asked Questions

Why is it called deviled chicken?

The classic deviled treatment — mustard and hot sauce — gives the marinade its lively, peppery kick. Paleo mayo rounds it out and keeps the chicken moist.

Can I marinate it overnight?

The recipe caps the marinade at 3 hours. Beyond that the mustard and acid start to change the chicken's texture, so stick to the window.

Pecans or almonds for the topping?

Either — finely chopped pecans toast up richer, almonds a little lighter. Both make an excellent crisp crust over the tender meat.

How do I know the chicken is done?

An instant-read thermometer in the thickest part should register 160°F. The 5-10 minute rest finishes the cooking and settles the juices.

Recipe Card