Italian Deviled Chicken – Pollo alla Diavola is a simple yet totally flavoursome Italian recipe. The chicken is coated in a spice rub and cooked over open flames. It’s a very common way to prepare chicken in the summer to be cooked on a barbecue. Serve as part of a main dish.

Italian Deviled Chicken (Pollo alla Diavola)

A superb method to cook a whole chicken with a lovely basting sauce. One you must try.

4.72 from 56 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Chicken, Chillies, Dairy, Vegetables

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: people

Calories: 1092kcal

Ingredients

8 tbsp butter melted, 120 ml
2 tbsp olive oil 30 ml
1/4 tsp red pepper flakes to taste, 1 ml, crushed
3 cloves garlic finely chopped
1/4 cup onion 60 ml, finely chopped
2 tbsp parsley 30 ml, finely chopped
3 lbs chicken quarters 900-1350 g
Salt to taste
Lemon wedges garnish

Instructions

Combine the butter, oil, and red pepper flakes in a small bowl.
8 tbsp butter, 2 tbsp olive oil, 1/4 tsp red pepper flakes
In a separate bowl mix together the garlic, onion, parsley, and 4 teaspoons (20 ml) of the butter mixture to form a coarse paste.
3 cloves garlic, 1/4 cup onion, 2 tbsp parsley
Brush the chicken quarters with some of the remaining butter mixture, sprinkle with salt, and broil, skin side down, under a preheated broiler for 5 minutes.
3 lbs chicken quarters, Salt
Baste again and continue broiling for 5 more minutes.
Turn the chicken skin side up and baste again.
Broil another 10 to 15 minutes, basting every 5 minutes, until the juices run clear when a thigh is pierced with the tip of a knife.
Spread the onion mixture over the chicken using a metal spatula to pat it firmly into place and continue broiling until the coating is lightly browned, 3 to 4 minutes.
Transfer the chicken to a platter or individual serving plates and spoon the pan drippings over it.
Serve garnished with lemon wedges.
Lemon wedges

Nutrition

Italian Deviled Chicken – Pollo alla Diavola