Red Devil Chicken

READY IN: 3hrs
Recipe by Dreamgoddess

Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.

Top Review by mightyro_cooking4u

This was a great recipe to grill. I used a half chicken, but kept all the other ingredients the same. It didn't have any heat, but it tasty just the same. I let it marinate for 31/2 hours. Next time I'll add more chili flakes or sriracha sauce. Will make again. Made for I Recommend Tag. Thanks for posting.

Ingredients Nutrition

Directions

  1. Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
  2. Cut down the other side and discard the backbone.
  3. Place the chicken on a work surface, skin side up.
  4. Press hard on the breastbone with the heel of your hand to flatten the chicken.
  5. In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
  6. Place the chicken and marinade in a zippered plastic bag.
  7. Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
  8. Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
  9. Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
  10. In a gas grill, preheat on High.
  11. Turn one burner off, and keep the other burner (s) on High.
  12. Place the foil pan on the Off burner, and fill halfway with water.
  13. Remove the chicken from the marinade.
  14. Lightly oil the cooking grate.
  15. Place, skin-side down, over the pan.
  16. Weight the chicken with an aluminum foilwrapped brick.
  17. Cover and cook for 25 minutes.
  18. Remove the brick and turn the chicken.
  19. Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  20. Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

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