Something I plan on trying next week

Devilled Chicken
(Real Fast Food, Nigel Slater)

For two, with green salad:
2 cold chicken legs (or as I plan on using - a whole bunch of skinless chicken strips...but why argue)


For the paste:
1 tablespoon Dijon mustard
2 cloves of garlic, finely crushed
2 tablespoons fruity chutney (mango preferably)
1 tablespoon Worcestershire sauce or mushroom ketchup
A good shake from the Tabasco bottle


Mix the ingredients to a paste. Slash the skin and flesh of the chicken with a sharp knife and spread the spicy goo over the meant and inside the slashes. 
Grill, 10cm (4 inches or so) from the flame, till sizzling and hot right through - about 10 minutes, turning once. 


Chicken cooked in this way makes a wonderful sandwich. Slice the meat from the bone while still warm and pile into a crusty roll or soft floury bap, then spread with lashings of mayonnaise and a few crisp green leaves. 


I was personally planning on making this with chicken strips, and serving with couscous and salad. However, reading about the possibility of having it in a crusty roll is making my mouth water! Perhaps something for lunch the day after? 


It should look a little something like this: 

(Pictures to follow, promise.)