Traditional Italian Pollo alla Diavola
A rustic Italian tavern classic: whole spatchcock chicken marinated in olive oil, lemon, rosemary, and plenty of crushed red pepper, pressed flat under a weight on the grill to achieve an ultra-crispy skin.
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55 min
Easy
Italiana
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply satisfying crunch this chicken delivers—biting into that intensely crackly skin is an absolute dream! The very first time I experienced an authentic Pollo alla Diavola was at a rustic *trattoria* on the outskirts of Rome. I was completely mesmerized watching the grill master use a heavy foil-wrapped brick to aggressively flatten the chicken against a roaring hot cast-iron grate. The local chefs proudly shared with me that the golden secret to failure-proofing this dish is the spatchcock cut (removing the backbone so it lays flat) and keeping a steady weight on top throughout the cook; this forces the skin into continuous contact with the searing heat, rendering the fat perfectly until the skin becomes a deep golden, blistered crust while locking all the juices inside the meat. Personally, I absolutely love firing this up for weekend barbecues because it brings so much bold character to the table. It looks identical to the photo layout when handled with sturdy metal tongs straight off the grates to show off that beautifully caramelized exterior, exactly like the display in Pollo alla Diavola.jpg. Side with roasted rosemary potato wedges and a glass of robust Chianti Classico for a flawless match. You will fall in love with it completely!
Instructions
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1Place the whole chicken breast-side down on a clean cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the chicken over and press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lays bone-flat (spatchcock cut).
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2In a small ramekin, whisk together the extra virgin olive oil, lemon juice, lemon zest, crushed red pepper flakes, chopped rosemary, minced garlic, a generous tablespoon of coarse sea salt, and a healthy cracking of black pepper.
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3Aggressively rub this aromatic marinade all over the chicken flesh and skin, working some underneath the skin of the breasts and thighs. Let it infuse in the refrigerator for at least 1 hour (ideally overnight).
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4Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off.
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5Preheat a large outdoor grill, cast-iron griddle, or heavy skillet over medium-high heat and brush lightly with oil.
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6Lay the chicken down skin-side first onto the hot surface. Immediately place a heavy weight on top (such as a clean heavy cast-iron skillet or a foil-wrapped brick). This is essential for the authentic *alla diavola* expansion.
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7Sear under the weight over medium heat for 20 to 25 minutes. Monitor closely so the skin doesn't scorch, adjusting the flame; we want a deeply caramelized, crisp golden-brown coat.
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8Carefully remove the weight, flip the chicken over using sturdy metal tongs, and grill skin-side up for another 15 minutes, or until the juices run bone-clear when the thickest part of the thigh is pierced.
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9Lift the flattened chicken high with your tongs to drain any surface pooling juices and showcase that jaw-dropping blistered crust, beautifully replicating Pollo alla Diavola.jpg. Rest for 5 minutes before carving to maximize juiciness.
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