Pollo Alla Diavola Chicken Devils Style Recipes

POLLO ALLA DIAVOLA ("DEVIL-STYLE" GRILLED CHICKEN)

Pollo alla diavola (

Time 1h

Yield Serves 4-6

Number Of Ingredients 4

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.

Steps:

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.

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)

Pollo Alla Diavola (Devilish Chicken) image

This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia."

Provided by threeovens

Categories Whole Chicken

Time P1DT25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 lbs chicken, butterflied
1/4 cup olive oil
kosher salt & freshly ground black pepper
cayenne pepper or crushed red pepper flakes
1 cup dry white wine
lemon wedge, for serving

Steps:

To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
Spread open chicken and press down with hands to flatten (it should "crack").
Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
Cover and refrigerate chicken for several hours or overnight.
Heat the grill to medium high heat.
Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
Once done, transfer to a cutting board and cut it into serving pieces.
Serve hot, with lemon wedges.

Nutrition Facts : Calories 687.4, Fat 49.9, SaturatedFat 12.3, Cholesterol 181.1, Sodium 172.3, Carbohydrate 1.5, Sugar 0.6, Protein 45

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