Home Cooking


Chicken alla Diavola success (longish)


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Home Cooking

Chicken alla Diavola success (longish)

Tracy L. | May 23, 2005 11:05 PM

After hearing so much about the Zuni chicken successes I was in the mood for a good roast chicken however, the weather got warmer and the thought of heating the kitchen up seemed like a deterrent. Then I remembered seeing CI's America's Test kitchen do chicken alla diavola on the barbeque grill. In a nut shell the chicken is brined for a few hours then butterflied. Then you rub a garlic, pepper and EVO rub under the skin and grill over indirect heat on the barbeque. The final touch is squeezing lemon over the bird. I gave it a shot and I am so glad I did. It was a little more than work than other grilled chicken dishes. I ended up spreading the work out over most of Sunday afternoon so it didn't seem like it took too much effort. Overall it was well worth it. It was very delicious. It was both crispy and juicy and the pepper flavor was through and through. DH and I had to restrain ourselves from devouring the whole thing in one sitting. Between the Zuni chicken and this recipe there won't be a lack of good roast chicken in my house. I've included a link below. It requires free registration to access the recipe.

Link: http://americastestkitchen.com/defaul...

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