Spicy-Sweet Chicken Diablo

A name like Chicken Diablo might sound a little scary, but I can promise you that it’s nothing to be afraid of. The sauce is a little fiery, yes, but it’s balanced with a creamy sweetness that will only leave you wanting more. (And it certainly doesn’t hurt that it only takes twenty minutes to make.)

In this recipe, you’re mixing up only one delicious concoction that you’ll use for both the marinade and the sauce. It starts with a half cup of hot sauce; Frank’s Red Hot is a great option, but you can feel free to use your favorite variety.

That’s mixed with honey, ketchup, sour cream, paprika, and cumin. So while yes, a half cup of hot sauce is a lot, it’s tempered beautifully by the sour cream and honey. You pour half of that mixture over the chicken and let it soak in the goodness for as long as you can bear. Two hours is great, but you can get by with less if you’re in a time crunch.

When you’re ready to eat, all that’s left to do is to sear the chicken and heat up the sauce. And dinner is served! (In a sweetly spicy fashion.)

Spicy-Sweet Chicken Diablo

20 minutes active, 2 hours inactive to prepare serves 4


  • 1/2 cup hot sauce
  • 1 cup sour cream
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 4 chicken breasts, pounded thin
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2-3 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste


  1. In a medium bowl, whisk together the hot sauce, sour cream, ketchup, and honey. Add paprika, cumin, salt and pepper, and whisk to combine.
  2. Pour half of the mixture over the pounded chicken breasts. Cover and marinate in refrigerator for 2 hours.
  3. When ready to cook, heat olive oil in a medium skillet over medium-high heat. Add garlic and cook 30 seconds. Add chicken and cook until browned, 5-7 minutes per side.
  4. Heat remaining sauce in a small saucepan over medium heat. Spoon over chicken and top with green onions to serve. Enjoy!

Recipe adapted from Bev Cooks.