Poulet Grille a la Diable

Tasty grilled chicken breasts, Poulet Grille la Diable (poo-lay gree-yay ah lah dee-ahbP), is delicious served with boiled rice and stuffed vegetables.

4 chicken breasts, skinned

1 oz. butter, melted

2 teaspoon salt

4 tablespoons prepared French mustard

1 garlic clove, crushed

½ teaspoon cayenne pepper

2 teaspoon black pepper

4 fl. oz. olive oil

3 oz. dry white bread crumbs

Preheat the grill to moderate.

Pat the chicken breasts with kitchen paper towels. Using a pastry brush, brush them all over with the melted butter.

Sprinkle over the salt.

Place the chicken breasts in the grill pan and grill for 5 to 6 minutes on each side, or until the chicken is evenly browned. Remove the chicken breasts from the grill pan and keep warm.

In a small mixing bowl, combine the mustard, garlic, cayenne and black pepper.

In a small saucepan, heat the oil over moderate heat. When the oil is hot remove the pan from the heat.


1 tablespoon of the hot oil, a little at a time, to the mustard mixture, stirring constantly until the mixture is smooth.

Using a pastry brush, brush the mixture over the chicken breasts.

Put the breadcrumbs on a plate and dip the chicken breasts into the crumbs, coating them thoroughly and shaking off any excess.

Return the chicken breasts to the grill pan and pour over half of the remaining oil. Return the pan to the heat and grill for 8 to 10 minutes. Turn the chicken breasts over and pour over the remaining oil. Cook for a further 8 to 10 minutes or until the chicken is tender. Remove the pan from under the grill .

Transfer the chicken breasts to a warmed serving dish. Serve immediately.

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