Spicy Sweet Chicken Diablo

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor from a super simple marinade. The combination of hot sauce and honey gives the perfect balance of heat and sweetness, and the smoky paprika and cumin bring a warm depth. The sour cream makes the sauce velvety and rich. It’s also gluten-free, and perfect for serving with rice, roasted vegetables, or even tucked into a sandwich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main

• ½ cup hot sauce

• 1 cup sour cream

• ½ cup ketchup

• ¼ cup honey

• 1½ teaspoons smoked paprika

• 2 teaspoons ground cumin

• 4 chicken breast cutlets, thinly pounded

• 2 tablespoons vegetable oil

• 4 cloves garlic, minced

Garnish (optional)

• 2 scallions, finely chopped

Directions

Step 1: Make the marinade
In a large bowl, I whisk together the hot sauce, sour cream, ketchup, honey, smoked paprika, and cumin until smooth.

Step 2: Marinate the chicken
I place the chicken cutlets in a shallow dish and pour half the marinade over them, coating them evenly. I cover the dish and let it marinate in the fridge for at least 30 minutes—though overnight gives the best flavor.

Step 3: Cook the chicken
In a large skillet, I heat the vegetable oil over medium-high heat. I add the garlic and sauté for 30 seconds until fragrant, then reduce the heat to medium.

I add the marinated chicken cutlets and cook for 10–15 minutes, flipping once, until golden brown and fully cooked through.

Step 4: Warm the sauce
While the chicken is cooking, I warm the remaining marinade in a small saucepan over low heat.

Step 5: Finish and serve
I plate the cooked chicken and spoon the warm, spicy-sweet sauce over the top. I like to finish with a sprinkle of finely chopped scallions for a bit of freshness and color.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—15 minutes for prep and 15 minutes for cooking. It’s quick, satisfying, and perfect for a busy weeknight.

Variations

• Make it extra spicy: I sometimes add crushed red pepper flakes or a splash of sriracha to the sauce for an extra kick.

• Use thighs instead of cutlets: Boneless, skinless chicken thighs work great here and stay super juicy.

• Add citrus: A splash of lime juice brightens the whole dish and balances the heat.

• Serve it differently: I like using this chicken in wraps, over salads, or even on a sandwich with coleslaw.

• Make it creamy: For an even richer sauce, I stir a tablespoon of cream or a bit of butter into the sauce while warming it.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a spoonful of sauce to keep it moist. Microwaving works too—just cover it so it doesn’t dry out. I don’t recommend freezing this dish because the sauce may separate when thawed.

FAQs

Can I make this in advance?

Yes! I often marinate the chicken the night before, and sometimes even cook it ahead of time. I just reheat everything and warm the sauce right before serving.

Can I grill the chicken instead?

Absolutely. This chicken grills really well. I grill it over medium heat for 4–5 minutes per side, then spoon the warmed sauce over just before serving.

What kind of hot sauce works best?

I usually use something like Frank’s RedHot or Louisiana-style hot sauce. It’s tangy and flavorful without being overwhelmingly hot.

Is there a way to make this dish dairy-free?

Yes! I use a dairy-free sour cream alternative or swap it with plain dairy-free yogurt for a similar texture.

What sides go well with this?

I like serving this with rice, roasted potatoes, or a crisp green salad. It also goes great with grilled corn or a cool cucumber yogurt dip to balance the heat.

Conclusion

This Spicy Sweet Chicken Diablo is the kind of dish that’s easy to fall in love with—rich, bold, and surprisingly simple to throw together. I love how it transforms basic chicken cutlets into something crave-worthy, and the sweet heat of the sauce makes it a favorite in my kitchen. Whether I’m cooking for the family or just myself, this recipe always hits the spot.