Gas-Grilled Chicken alla Diavola
Why This Recipe Works
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.
IngredientsPrint Shopping List
Chicken and Brine
|2||medium heads garlic|
|3||bay leaves, crumbled|
|½||cup table salt|
|1||whole chicken, butterflied and pounded|
Per Serving (Serves 3)
- Calories 941
- Cholesterol 230 mg
- Fat 70 g
- Sodium 908 mg
- Saturated 16 g
- Carbs 16 g
- Trans 0 g
- Dietary Fiber 2 g
- Monounsaturated 36 g
- Sugar 0 g
- Polyunsaturated 13 g
- Protein 59 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
InstructionsServes 3 to 4
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.
1. TO BRINE THE CHICKEN: Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.
2. FOR THE GARLIC-PEPPER OIL: While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.
3. TO FLAVOR THE CHICKEN: Remove chicken from brine and thoroughly pat dry with paper towels. Apply 2 tablespoons infused oil beneath skin.
4. TO GRILL THE CHICKEN: Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Scrape grill grate clean with wire brush; lightly dip small wad paper towels in vegetable oil and, holding wad in tongs, wipe grill grate. Turn all burners to medium-low, position chicken skin-side down on center of grill grate, cover.
5. Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.
How to Butterfly, Pound, and Season a Chicken
1. Use kitchen shears to cut through bones on either side of backbone, then remove and discard backbone.
2. Flip chicken over and use heel of your hand to flatten breastbone.
3. Cover chicken with paper towels to protect skin, then pound flat using meat pounder or rubber mallet.
4. After brining, slip fingers underneath skin of breast and legs to loosen membrane. Rub marinade under skin.