Devil’s Chicken (Pollo Diablo)

Name: Devil’s Chicken (Pollo Diablo)
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 4 people
Ingredients: 3 to 3-1/2 lb whole chicken; Salt & Pepper to season; 5 small red chilies; Juice of 1 lemon; 1/3 cup olive oil; 3-4 sage leaves or 1 sprig rosemary; 1 large shallot; 3 cloves garlic; 1 Handful parsley; 3 tbsp butter; 1/2 tsp salt

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 55 mins
Servings
4 people
Course
Main Course, Dinner
Cuisine
American

Devil’s Chicken (Pollo Diablo)

Rhea Marks

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Devil's chicken (Pollo Diablo) is a roasted spatchcock chicken with olive oil, lemon, and chilies. Rub butter parsley paste at then end. This chicken roast recipe is perfect for a family Sunday dinner.

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Ingredients

Servings

3 to 3-1/2 lb whole chicken
Salt & Pepper to season
5 small red chilies finely minced
Juice of 1 lemon
1/3 cup olive oil
3-4 sage leaves or 1 sprig rosemary
1 large shallot diced
3 cloves garlic
1 Handful parsley
3 tbsp butter softened
1/2 tsp salt

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Instructions

Remove a backbone from chicken and cut out the top portion of beast bone. Flatten the chicken and season generously with salt and pepper. Place the chicken in a baking tray.
Sprinkle the red chilies on the chicken and drizzle with lemon juice and olive oil. Toss to coat the chicken well.
Add the herbs to the chicken and put the skin side up. Let it marinate for at least 1 hour. Turn the chicken over so that the skin side down after 30 minutes
Preheat the oven to 450˚F. Roast the chicken for 30 minutes turning the chicken to the other side half way through the roasting.
Meanwhile, process shallot, garlic, parsley until finely minced. Add the butter and process again to make a paste. Season the paste with salt.
When chicken is roasted and fully cooked, switch the oven to a broil setting. Spread the half of butter paste on the skin. Broil for 2-3 minutes. Spread again with the rest of butter paste on the chicken and broil for another 2-3 minutes or until the skin gets slightly charred but not burning the butter paste.
Let the chicken rest for 10 minutes. Carve the chicken into pieces and serve warm.