Published July 1, 2003.
This Italian grilled chicken is simple and quick to prepare (that's the good news), but it can also turn out charred and searingly hot.
Although its namesake implies plenty of heat, many recipes for chicken alla diavola produce dreary, bland main courses. Others blast the taste buds with raw bits of untamed spice. In addition, the method of grilling a butterflied chicken under the weight of a brick can result in a hopelessly charred bird.
A reliable grilling technique and a well-rounded diavola flavor that was spicy but not overwhelming.
Start with the brine, adding crushed garlic and bay leaves for a flavorful bird. Use a combination of black and red pepper flakes for maximum spice, gently heat them in oil to release their flavors, and then brush some oil under the skin before cooking and some on the finished chicken meat. Skip the brick (it makes the chicken susceptible to burning), and use a two-level fire to cook the bird evenly.
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