Pollo alla Diavola
Spicy Italian grilled chicken butterflied flat and seasoned boldly with red pepper, garlic, and lemon. Charred skin and juicy meat in 35 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 684
- Protein
- 68g
Ingredients
- 1 about 3.5 lbs whole chicken
- 1.5 teaspoons red pepper flakes
- 4 cloves garlic
- 1 whole fresh lemon
- 4 tablespoons olive oil
- 2 sprigs fresh rosemary
Instructions
- 1
Place the whole chicken breast-side down on the cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone from the tail end toward the neck, cutting through the ribs on each side.
- 2
Lift and discard the backbone. Flip the chicken so it lies skin-side up, then press down hard on the breastbone with the heel of your hand until you hear or feel a crack and the chicken lies completely flat.
- 3
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — by placing the knife flat over each clove, pressing down with your hand, then chopping finely.
- 4
Cut the lemon in half lengthwise from stem to tip. Slice one half crosswise into thin half-moon slices about 1/4 inch thick. Squeeze the other half into a small bowl and set aside.
- 5
Pat the flattened chicken dry all over with paper towels — removing surface moisture helps it brown better on the grill.
- 6
Pour the 4 tablespoons of olive oil into a small bowl. Add the minced garlic, 1.5 teaspoons of red pepper flakes, the reserved lemon juice, and the leaves stripped from the 2 rosemary sprigs, then stir until combined.
- 7
Rub the oil-spice mixture all over both sides of the chicken, pressing it into the skin and flesh, then place the chicken skin-side up on a clean plate.
- 8
Preheat your grill or grill pan to high heat — wait until you can hold your hand 2 inches above the surface for only 3 seconds before it feels too hot.
- 9
Carefully place the seasoned chicken skin-side down on the grill or grill pan. Do not move it for the first 8 minutes — this creates the charred, crispy skin.
- 10
After 8 minutes, flip the chicken to skin-side up, then scatter the lemon slices on top of the meat. Continue cooking for 10–12 minutes until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- 11
Remove the chicken from the grill and place it on a cutting board. Let it rest for 3 minutes so juices stay inside the meat when you cut it.
- 12
Cut the rested chicken in half lengthwise down the center, then cut each half into two legs-and-wings pieces, separating the drumsticks from the breasts if desired.
- 13
Place the chicken pieces on a serving plate and drizzle with any remaining lemon juice from the grill. Serve immediately while the skin is still crispy.
Tools you’ll need
- cutting board
- kitchen shears or 8-inch chef's knife
- small bowl
- paper towels
- grill or 12-inch grill pan
- meat thermometer
- tongs
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