Chicken Diavolo

Name: Chicken Diavolo
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Yield: 4 serving
Ingredients: 2 large jalapeno peppers; 2 serrano chilis; 3/4 cup extra virgin olive oil + more for sautéing; 1 TBS cayenne; 1 TBP sweet paprika; 1 tsp freshly ground black pepper; 2 cloves garlic; 1 small whole chicken; 2-1/2 lemons; 1 tsp kosher salt; 1 tsp freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings
4
Calories
453 kcal
Course
Others

Chicken Diavolo

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 large jalapeno peppers
2 serrano chilis
3/4 cup extra virgin olive oil + more for sautéing
1 TBS cayenne
1 TBP sweet paprika
1 tsp freshly ground black pepper
2 cloves garlic minced
1 small whole chicken
2-1/2 lemons reserve 1/2
1 tsp kosher salt
1 tsp freshly ground black pepper

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Instructions

Get ingredients together and make sure you have everything.
Chop the jalapeño and serrano chili peppers and place them in a small saucepan over medium heat. Add 3/4 cup of olive oil. Stir in the cayenne, paprika, and black pepper. Steep over for about 12 minutes. Add the garlic and continue to steep for 3 minutes longer. Allow the oil to completely cool. Place in a bowl or jar and cover. Put the cooled oil in the refrigerator and allow it to sit overnight.
Rinse the chicken under cold water and pat dry with paper towels. Using a heavy chef’s knife and kitchen shears, cut the bird into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings. Reserve the backbone for stock. This video shows how to butcher a whole chicken.
Strain the chili oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil and place the pieces in a large zip-top bag. Place the bag inside a baking dish to catch spills and refrigerate for at least 4 hours.
Preheat your oven to 500°F. Heat a cast-iron or other heavy oven-proof skillet over medium-high heat until it’s quite hot, approximately 5 minutes. Meanwhile, remove the chicken from the chili oil and pat it dry. Season the chicken with salt and pepper.
Pour enough olive oil into the skillet to just coat the bottom. Put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, about 8 to 10 minutes. Turn the chicken skin-side up.
Put the skillet in the oven and roast the chicken for about 20 minutes, or until the internal temperature of the thigh reaches 170°F when checked with a digital meat thermometer.
Remove the chicken to a serving platter and juice the half lemon all over the top. Grind more pepper over the chicken and allow it to rest for 10 minutes.
Serve the spicy chicken while warm with your favorite sides.

Nutrition Information

Show Details

Calories 453kcal (23%) Carbohydrates 6g (2%) Protein 7g (14%) Fat 46g (71%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 32g Trans Fat 1g Cholesterol 25mg (8%) Sodium 609mg (25%) Potassium 213mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 815IU (16%) Vitamin C 50mg (56%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 453 kcal

% Daily Value*

Calories	453kcal	23%
Carbohydrates	6g	2%
Protein	7g	14%
Fat	46g	71%
Saturated Fat	7g	35%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	32g	160%
Trans Fat	1g	50%
Cholesterol	25mg	8%
Sodium	609mg	25%
Potassium	213mg	5%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	815IU	16%
Vitamin C	50mg	56%
Calcium	19mg	2%
Iron	1mg	6%