TABELIAAUTHENTIC RECIPE
Pollo alla DiavolaDevil-Style Grilled Chicken
True to its devil-style name, a whole chicken is generously seasoned with chili and black pepper, flattened and grilled. Spatchcocking—removing the backbone and flattening the bird—is the key. An even thickness gives crisp skin and a juicy interior.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Whole chickenCut along the backbone and spatchcock. Alternatively, substitute 4 bone-in chicken legs.1400 g (1 bird)
- Dried red chiliFinely chopped or flaked. Use plenty for the devil-style heat.3 pieces
- LemonSqueeze for the marinade and reserve some for finishing.2 pieces
- Fresh rosemary3 sprigs
- GarlicGrate or finely chop.3 cloves
- Extra virgin olive oil50 ml
- Coarsely ground black pepperUse generously.5 g
Method
Spatchcock the chicken
- 1 Use kitchen shears to cut along the backbone of 1 whole chicken and remove the backbone.
- 2 Press the breastbone with your hand to flatten the bird; this is spatchcocking.
Ready when
Continue when the whole bird lies flat.
Marinate
- 1 Grate or finely chop 3 garlic cloves and finely chop 3 chilies.
- 2 Mix the marinade of 50 ml olive oil, juice of 1 lemon, garlic, chilies, rosemary, 5 g black pepper and salt, and rub it all over the chicken.
- 3 Marinate in the refrigerator for at least 30 minutes, preferably overnight.
Ready when
Continue after marinating.
Grill skin-side down under a weight
- 1 Heat a grill pan over high heat until smoking.
- 2 Place the chicken skin-side down and press with a heavy saucepan or similar weight.
- 3 Grill over high heat for 8 minutes.
Ready when
Turn when the skin contracts and tightens and clear, dark crosshatched grill marks appear.
Caution
Preheat thoroughly until the pan smokes.
Turn and finish grilling
- 1 Turn flesh-side down and weight again.
- 2 Reduce to medium-low heat and cook for 15 minutes.
Ready when
Ready when the skin is crisp and deeply browned and the internal temperature reaches 75°C.
Rest and portion
- 1 Rest for 5 minutes.
- 2 Cut into portions and serve with lemon.
About this dish
There are several explanations for the name pollo alla diavola, devil-style chicken: chili heat as fierce as hell, or a hot grill like the devil’s flames. Each suggests that this dish has been remembered through the impressions of fire and heat.
In Tuscany and Lazio, it often appears during outdoor-grilling season and at family gatherings. Rather than an elaborate ceremonial dish, it has long been enjoyed as a generous secondo when people gather on weekends.
In trattorias around Rome and Florence today, the devil-style name alone conveys the character of the plate. Its continuing identity lies less in a certain origin than in the enjoyment of heat and browning handed down over time.
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