Polletto Alla Diavola Recipe

Aug 2, 2011 4:08 pm

A spicy Italian chicken dish that's smokin'

Polletto alla Diavola, or, "Devil's Chicken," is typically grilled over wood chips for an earthy, piquant smoke infusion and crisp, slightly charred skin. You can use a gas or charcoal grill with similar results. Feel free to adjust the amount of red chili flakes you use. That's where the "devil" component comes into play.

Polleto Alla Diavola
Photo: Melissa Hom
Casa Nonna's Polleto Alla Diavola

Recipe courtesy of Casa Nonna restaurant.

Servings: 2 servings


1 (24- ounce) baby chicken
1 whole lemon, cut in half
1 cup baby arugula
3 slices rustic bread
1 1/2 tablespoons lemon juice
4 ounces extra virgin olive oil
1/2 teaspoon hot pepper flakes
pinch of oregano
salt and fresh cracked peper
Lemon butter
4 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon parsley, chopped
1/2 head roasted garlic
1/2 teaspoon hot pepper flakes

For lemon butter:

Soften butter in mixing bowl; add salt, pepper, lemon juice, roasted garlic, parsley and hot pepper until evenly combined. 


  1. Combine all marinade ingredients, pour over chicken in a baking dish, cover and refrigerate overnight.
  2. Remove chicken from marinade and grill over low heat, alongside face-down lemon halves, brushing with oil until skin is well browned and cooked through, approximately 15 minutes; juices should be clear. 
  3. Season again with salt and pepper.
  4. Just before serving, brush with lemon butter. 
  5. Place arugula on bottom of plate, place bread on top; place chicken and any remaining butter on top.
  6. Garnish with grilled lemon halves. 
Level of Difficulty: 
Prep Time: 
15 minutes plus overnight refrigeration
Cooking Time: 
15 minutes
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