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.
- 1 (4 lb) chicken, rinsed and patted dry
- 1⁄3 cup dry white wine
- 1⁄3 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, crushed through a press
- 2 teaspoons dried oregano
- 1 teaspoon hot red pepper flakes
- 1⁄2 teaspoon salt
Directions See How It's Made
- Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
- Cut down the other side and discard the backbone.
- Place the chicken on a work surface, skin side up.
- Press hard on the breastbone with the heel of your hand to flatten the chicken.
- In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
- Place the chicken and marinade in a zippered plastic bag.
- Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
- Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
- Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
- In a gas grill, preheat on High.
- Turn one burner off, and keep the other burner (s) on High.
- Place the foil pan on the Off burner, and fill halfway with water.
- Remove the chicken from the marinade.
- Lightly oil the cooking grate.
- Place, skin-side down, over the pan.
- Weight the chicken with an aluminum foilwrapped brick.
- Cover and cook for 25 minutes.
- Remove the brick and turn the chicken.
- Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
- Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.