Pollo alla diavola (“Devil-Style” Grilled Chicken)

Name: Pollo alla diavola (“Devil-Style” Grilled Chicken)
Total time: 1 h
Yield: 1 serving
Ingredients: Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat; Place the chicken on a platter and season it generously on both sides with olive oil; Heat up your grill and grill the chicken on both sides; Serve your pollo alla diavola right away

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Total Time
1 hr
Cuisine
American, Universal

Pollo alla diavola (“Devil-Style” Grilled Chicken)

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat skin side up. Cover the chicken with a sheet of waxed paper and, with the bottom of a frying pan, give the chicken a few good whacks to flatten it even more, but without breaking it up.
Place the chicken on a platter and season it generously on both sides with olive oil salt and red pepper flakes. To this, I often add the juice of half a lemon. Let the chicken marinate for about an hour or so.
Heat up your grill and grill the chicken on both sides over a moderate flame, until nice and golden brown all over, about 15-20 minutes per side. A little charring on the edges is perfectly fine—and even desirable. I find that a grilling basket makes the job very easy and helps keep the chicken flat, but you can simply place the chicken directly on the grill if you prefer, placing a brick or other heavy weight on top to keep the chicken flat.
Serve your pollo alla diavola right away although it is tasty at room temperature as well.

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Instructions

Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with a sheet of waxed paper and, with the bottom of a frying pan, give the chicken a few good whacks to flatten it even more, but without breaking it up.
Place the chicken on a platter and season it generously on both sides with olive oil, salt and red pepper flakes. To this, I often add the juice of half a lemon. Let the chicken marinate for about an hour or so.
Heat up your grill and grill the chicken on both sides, over a moderate flame, until nice and golden brown all over, about 15-20 minutes per side. A little charring on the edges is perfectly fine—and even desirable. I find that a grilling basket makes the job very easy and helps keep the chicken flat, but you can simply place the chicken directly on the grill if you prefer, placing a brick or other heavy weight on top to keep the chicken flat.
Serve your pollo alla diavola right away, although it is tasty at room temperature as well.