Back to Recipe Menu

The Devil's chicken


  • To make the marinade, combine the chillies, 2 crushed garlic cloves, the oil, juice of 2 limes and the sage in a large bowl. 
  • Butterfly and then flatten out the chickens with the palm of your hand.
  • Then toss the chickens in the marinade until well coated and refrigerate for up to 2 hours, turning once or twice. 
  • When ready, preheat the overhead grill to the highest degree. 
  • Transfer the chickens to a heavy bottomed tray, breast side up, and cook under the overhead grill, basting with the marinade as you do so. (The chicken is ready when juices run clear from the leg when pierced with a skewer or sharp knife.) 
  • Combine the butter, parsley, mustard and remaining garlic. 
  • When the chicken is almost ready, sprinkle with salt and smear the mustard butter on top. Grill for about another minute until the butter has melted. 
  • Then chop up the chicken and serve with the butter spooned over the top and lime wedges and a simple green salad on the side.
  • nb. The chicken can be cooked on a preheated BBQ or ridged grill, if you prefer.


  • 2 small red chillies, finely chopped
  • 4 garlic cloves, crushed
  • 150 ml olive oil
  • 3-4 fresh limes
  • 2 fresh sage leaves, chopped
  • 2 pouissons (baby chickens)
  • 100 gm butter, softened
  • 2 tbsp chopped fresh parsley
  • 1 heaped tbsp Dijon mustard
  • sea salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm