Photo: Melissa Hom
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.
Ingredients
- 1 (24- ounce) baby chicken
- 1 whole lemon, cut in half
- 1 cup baby arugula
- 3 slices rustic bread
Marinade
- 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
Directions
For lemon butter:
Soften butter in mixing bowl; add salt, pepper, lemon juice, roasted garlic, parsley and hot pepper until evenly combined.
Chicken:
- Combine all marinade ingredients, pour over chicken in a baking dish, cover and refrigerate overnight.
- 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.
- Season again with salt and pepper.
- Just before serving, brush with lemon butter.
- Place arugula on bottom of plate, place bread on top; place chicken and any remaining butter on top.
- Garnish with grilled lemon halves.
