• 8 boneless chicken thighs
  • salad leaves, to serve
  • 2 tablespoons Dijon mustard
  • 6 drops Tabasco sauce
  • 2 garlic cloves, crushed
  • 1 tablespoon soy sauce

Heat a large griddle pan (or ordinary frying pan). Remove the skin from the chicken thighs, open them out and trim away any fat.

To make the devil sauce, mix together the mustard, Tabasco, garlic and soy sauce in a shallow dish.

Dip the trimmed chicken thighs in the devil sauce and coat each piece well. Place the chicken pieces flat on the pan and cook for 8–10 minutes on each side.

Serve hot or cold with salad leaves.

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