Devil's Chicken - Chicken alla Diavola - Recipe
Devil's chicken (known in Italy as Pollo alla Diavola) is a traditional Tuscan recipe. The delicate taste of the chicken is striked by the spicy habanero pepper for an unforgettable match.
- Level: Medium
- Preparation time: 60 minutes
- Total time: 90 minutes
- Yield: 4 servings
Cut the whole chicken along the backbone and clean it. Flatten the chicken.
Rub the chicken with coarse salt, the minced (or crushed) habanero pepper and two tablespoons of extra virgin olive oil.
Heat the remaining olive oil in a non stick pan (or grill) large enough to contain the flattened chicken. Lay the chicken skin side down in the pan and place a weight on it to maintain it flatten while cooking.
Cook the chicken at medium to high heat for about 5 minutes than flip it on the other side. Using a rosemary bunch, brush the chicken with some marinade (oil, habanero pepper and salt)
Frequently flip the chicken and brush with the marinade until ready. The time requested to cook mostly vary depending on the size of the chicken. It may take about 40 to 60 minutes to have your chicken ready. Serve hot.
To flatten the Devil's chicken while cooking, you may use the special device tipically used for the chicken alla diavola. You can also use an heavy pan on top with great results.
The typical cut for the Devil's chicken is along the backbone but you may want to cut it on the other side. The chicken will maintain a more classic chicken shape when served.
In the marinade you may use barbeque seasoning to add some flavor to the chicken alla diavola recipe.
You may want to marinade the chicken for a while before cooking. You can prepare a marinade with oil, salt, lemon juice and habanero pepper and brush the chicken. Let rest in the marinade for two hours before cooking.