Chicken A la Diabla It is usually eaten with the hands. Very popular to find it in recipes of traditional italian cuisine. It is usually grilled, especially in Tuscany where it is very common to see it cooked very close to the coals. Its shape resembles the face of a devil.
- We open 1.5 kg of chicken in the form of a butterfly (cooked whole).
- 250 ml olive oil
- Juice of one freshly squeezed lemon
- 2 minced garlic cloves
- 1 teaspoon chopped chili.
- Salt and pepper
- A few lemon wedges for serving.
1) Take the chicken and turn it upside down. We will see the spinal column under the skin, from the base to the beginning of the tail. Use kitchen shears to cut to the side, along the column. Cut along the other side and completely remove the column. Turn the chicken over and open the carcass. Press firmly on the sternum until you hear a crack and the bird flattens out.
2) Mix olive oil with lemon juice, garlic and chopped chili, add a pinch of salt and lots of pepper. Pour it all into a shallow dish or put the chicken. Marinate it in the refrigerator for at least an hour.
3) Preheat the grill to high heat and wait until the coals turn white. Remove the chicken from the refrigerator and marinade and place on one side of the grill. Cook on the side of the bones for 20 minutes.
4) Turn the chicken over and cook for another 20 minutes, or slightly longer, until soft and golden but not burnt.
5) Brush it with marinade from time to time while it cooks. Serve very hot with lemon wedges.