5.0 from 6 votes
Chicken Diavolo
Crafted with ease and taste in mind, this recipe is a great choice.
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
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 minced
- 1 small whole chicken
- 2-1/2 lemons reserve 1/2
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.