Pollo alla Diavola (Grilled Deviled Chicken)

Whole chicken butterflied flat, marinated with chile and lemon, and grilled under a brick until crisp and juicy.

Ingredients

• 1 whole chicken (about 3 1/2 pounds), backbone removed and flattened
• 1/3 cup extra-virgin olive oil

Juice and zest of 2 lemons

• 4 garlic cloves, minced
• 2 tablespoons hot red pepper flakes
• 1 tablespoon coarsely ground black pepper
• 2 teaspoons kosher salt
• Lemon wedges, for serving

Directions

1. Combine the olive oil, lemon juice and zest, garlic, red pepper flakes, black pepper, and salt. Rub all over the flattened chicken and marinate 2 to 4 hours, refrigerated.
2. Heat a grill to medium. Place the chicken skin-side down and weight it with a foil-wrapped brick or heavy pan.
3. Grill, covered, until the skin is deeply browned and crisp, about 20 minutes.
4. Flip the chicken, replace the weight, and grill until cooked through (165F at the thigh), about 15 to 20 minutes more.

Rest 10 minutes, then cut into pieces.

1. Serve hot with lemon wedges and an extra hit of red pepper for true diavola heat.

Notes

Mario Batali’s spicy ‘devil-style’ brick chicken.