Pollo alla diavola
Pollo alla diavola, from above
Non vegTuscany

Pollo alla diavola

Flattened chicken, chilli, lemon and garlic, grilled hard under a heavy pan. Devilishly crisp skin.

70 minTime
53 gProtein each
hotSpice
Devil's chicken1 chapter · 1 min read

Make it your way

Grandma's waySpatchcocked, chilli, lemon, weighted.
The original
515kcalsame
53 gproteinsame
1 gfibresame
70minutessame

Pollo alla diavola.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.3 kg, spatchcocked
Olive oil3 tbsp
Lemon juicejuice of 1 1/2 lemons
Garlic4 cloves, crushed
Dried red chilli2 tsp flakes
Black pepper2 tsp, cracked
Rosemary2 sprigs
Salt2 tsp

Method

4 steps
  1. 1Mix oil, lemon, garlic, chilli, pepper, rosemary and salt. Rub all over the flattened chicken; marinate 1 hour or overnight.
  2. 2Cook skin side down on a hot grill pan or tawa, weighed down with a heavy pan, for 15 minutes.
  3. 3Flip and cook 15 to 20 minutes more (or finish in a 200C oven). Cook until no pink remains.
  4. 4Rest 10 minutes, then cut and serve with lemon.
Serve it like this

Serve on a board, cut into pieces, with lemon wedges and a simple salad or roast potatoes.

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Make it a meal

What goes with Pollo alla diavola: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto alla zucca45 min
Bread or rice Ciabatta60 min
On the side Panzanella20 min
On the side Peperonata40 min
To drink Sol kadhi40 min
Something sweet Panna cotta20 min
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