Pollo Alla Diavola (Devilish Chicken)

Submitted by threeovens

"This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia.""

 

• Ready In: 24hrs 25mins
• Ingredients: 6
• Serves: 4

ingredients

• 3 1⁄2 lbs chicken, butterflied
• 1⁄4 cup olive oil
• kosher salt & freshly ground black pepper
• cayenne pepper or crushed red pepper flakes
• 1 cup dry white wine
• lemon wedge, for serving

directions

1. To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
2. Spread open chicken and press down with hands to flatten (it should "crack").
3. Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
4. Cover and refrigerate chicken for several hours or overnight.
5. Heat the grill to medium high heat.
6. Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
7. After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
8. Once done, transfer to a cutting board and cut it into serving pieces.
9. Serve hot, with lemon wedges.