Devil’s Chicken (Pollo Diablo)
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
1 hr 55 mins
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Servings
4 people
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Course
Main Course, Dinner
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Cuisine
American
Devil’s Chicken (Pollo Diablo)
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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
- 3 to 3-1/2 lb chicken whole
- salt to season
- black pepper to season
- 5 red chilies finely minced, small
- lemon juice of 1
- 1/3 cup olive oil
- 3-4 sage leaves or 1 sprig rosemary
- 1 shallot diced, large
- 3 cloves garlic
- 1 parsley handful
- 3 tbsp butter softened
- 1/2 tsp salt
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.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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