The Devil's Chicken
Pollo alla Diavolo
Region: Italy, Lazio
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time

The name of this recipe, said to have originated in Rome, is applied to two very different methods. In Rome and Florence, cooks like to coat the chicken with olive oil, lemon juice, and lots of pepper before grilling; hence the name alla diavolo, or hot as the devil. In southern Italy the chicken is marinated in white wine and sage and then grilled and served with salt and pepper.

In either case, the common technique is to split the chicken open down the middle of the back, spread it out, and flatten it by heavy pounding on the breast with the side of a cleaver or a mallet. The chicken must be basted constantly with butter or olive oil so that it doesn’t dry out. When finished, it has an appetizing golden-brown sheen.

It is best to use pullet or cockerel, a plump, very young free-range or semi-free-range chicken. In older recipes the chicken is marinated in olive oil, onion, parsley, salt, pepper, and ground ginger for 4 hours and served with lemon and watercress. You could also replace the chicken with 4 Cornish hens or 6 pigeons.

Yield: Makes 4 servings
Preparation Time: 1 hours plus 2 hours resting time

One 4-pound chicken, split down the backbone and pounded very flat, without breaking bones

1/2 cup extra-virgin olive oil

Salt to taste

Cayenne pepper to taste

Lemon wedges

1. Place the chicken in a large and deep ceramic or glass baking pan or enameled casserole and add the olive oil, salt, and plenty of cayenne pepper, at least 2 teaspoons and even more for some people.  Leave to marinate in the refrigerator, covered, for 2 hours.  Turn every 15 minutes.  Remove the chicken from the refrigerator 15 minutes before grilling.

2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.   For charcoal grills, the grilling grate should be 12 inches from the source of the heat if adjustable; otherwise, mound the coals to one side and grill the chicken over the cool spot with an aluminum drip pan underneath to catch the dripping.  If using a gas grill, place a rack on the grill with a drip pan underneath.  Keep the pan filled with water as the chicken grills.  If you cook without a rack, directly on the grill, watch for flare-ups. 

3. Remove the chicken from the marinade and reserve the marinade.  Lay the chicken on the grill and cook, turning occasionally and basting every once in a while with the marinade, until golden brown, about 45 minutes.  Serve garnished with the lemon wedges.

Variation: 

Variation 1: Make a marinade of 1/2 cup olive oil, 1 small onion, peeled and finely chopped, 3 tablespoons finely chopped fresh parsley, 1 teaspoon ground ginger, and some salt and pepper to taste.  Marinate the chicken for 6 hours.

Variation 2: Coat with olive oil, some freshly squeezed lemon juice, salt and lots of pepper and grill for 45 minutes, basting with more olive oil or melted butter.

Variation 3: Place the chicken in a large ceramic or glass pan and cover with 1 cup white wine, 3 tablespoons finely chopped fresh sage, 2 tablespoons olive oil, salt and lots of pepper, to taste.  Marinate 6 hours, turning occasionally.

Note: 

Posted: 12/14/2006