Chicken Arrabbiata
Region: Italy
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy

You've heard of penne all'arrabbiata, angry pasta--so this is just the chicken version.  It's "angry" because it is highly spiced with cayenne pepper.  This chicken gets grilled so if you use the breasts instead of the thighs it will cook quicker.  I leave it optional as to whether you leave the skin on or not.  Crispy skin is delicious, but trying to get the skin crispy on a grill is tricky because of flare-ups--you'll have to grill by means of indirect heat, pushing the coals to one side.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

1 small onion, chopped very fine

3 tablespoons tomato paste

3 tablespoons extra-virgin olive oil

1 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

1 1/2 pounds boneless chicken thighs or breasts (skinless, optional)

1. Prepare a hot charcoal fire to one side of the grill or preheat one side of a gas grill on high for 20 minutes. 

2. Meanwhile, in a bowl, stir together the onion, tomato paste, olive oil, cayenne, and salt, and pepper until well blended.

3. Flatten the chicken thighs or breasts by pounding gently with the side of a heavy cleaver or a mallet between 2 sheets of wax paper.  Coat the chicken with the tomato paste mixture. 

4. Place the chicken on the cool side of the grill and cook until dark and the chicken is springy to the touch, turning once (less time for breasts), about 20 to 24 minutes.  Baste with any remaining sauce and serve.

Variation: 

Note: 

Posted: 12/14/2006