Pollo alla diavola

Devil’s Chicken is a classic of Italian cuisine, a flavorful preparation where the chicken is smeared with a spicy marinade and then grilled. Here’s how to prepare Devil’s Chicken according to Italian tradition.

Ingredients

• 1 whole chicken split in half or cut along the back (preferably already prepared by the butcher)
• 2 cloves of garlic
• 1 sprig of fresh rosemary
• Extra virgin olive oil
• Juice of 1 lemon
• Chili powder or fresh chili peppers, chopped (quantity to taste depending on the desired spiciness)
• Salt
• Black pepper

Preparation

1. Preheat the oven’s grill or prepare the grill if you intend to cook the chicken outside.
2. In a bowl, prepare the marinade by mixing extra virgin olive oil, lemon juice, finely chopped garlic, crumbled rosemary leaves, chili, salt, and pepper to taste.
3. Brush both sides of the chicken with the marinade, ensuring an even coat.
4. Let the chicken rest with the marinade for at least 30 minutes so that the flavors can meld well; if you have time, you can also leave it to marinate for several hours in the refrigerator.
5. Place the chicken on the hot grill with the skin side down to achieve a crispy skin and continue to turn it occasionally, basting it with the remaining marinade.
6. Cook until the meat is well browned and the skin is crispy, which will take about 45-60 minutes depending on the size of the chicken and the temperature of the grill.
7. Once cooked, let it rest for a few minutes before serving, to allow the juices to redistribute.

Fun Fact

The term “alla diavola” comes from the spiciness that characterizes this dish, reminiscent of infernal heat. Although there isn’t a unique recipe for Devil’s Chicken, the distinctive elements are always the presence of chili pepper and the grilling process that confers that irresistible smoky taste.