Published July 1, 2003.
To perfect our chicken alla diavola recipe, we needed ingredients for a well-rounded but not overly spicy diavola flavor. We started by brining the chicken to keep it juicy, adding crushed garlic and bay leaves to the brine for flavor. A combination of black and red pepper flakes, gently heated in oil to release their flavors, gave our chicken alla diavola the heat it required.
To prevent flare-ups that can char the chicken, make sure that the gas grill's fat drainage system is in place. Lava rocks can intensify flare-ups, so be especially vigilant if making this recipe on a grill with these ceramic briquettes.
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