🌶️ Pollo alla diavola (devil's chicken)

Name: Pollo alla diavola (devil's chicken)
Total time: 60 min
Yield: 4
Cuisine: Italy · Tuscany
Ingredients: 1 whole chicken (about 1.4 kg), spatchcocked; 3 tbsp olive oil; Juice of 1 lemon, plus lemon wedges to serve; 3 garlic cloves, crushed; 1–2 tsp chili flakes; 2 sprigs rosemary, chopped; Salt and black pepper

Origin: Italy · Tuscany

510kcal

per serving · 300 g

170kcal

per 100 g

66 gProtein22 g / 100 g

27 gFat9 g / 100 g

2 gCarbs0.5 g / 100 g

Pollo alla diavola is a whole chicken split and flattened, then grilled with chili, garlic, lemon, olive oil and rosemary. Pressing it flat lets the skin crisp evenly over the heat while the meat stays juicy, and the chili gives the "devilish" heat the name refers to. It is served hot with lemon wedges.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0.5 g carbs per 100 g

✓

High protein22 g protein per 100 g — 52% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenchili peppergarliclemonolive oilrosemary

Recipe

4 servings60 min

Ingredients

1 whole chicken (about 1.4 kg), spatchcocked
3 tbsp olive oil
Juice of 1 lemon, plus lemon wedges to serve
3 garlic cloves, crushed
1–2 tsp chili flakes
2 sprigs rosemary, chopped
Salt and black pepper

Method

Mix the oil, lemon juice, garlic, chili, rosemary, salt and pepper.
Rub it all over the flattened chicken and leave 30 minutes, or overnight in the fridge.
Grill skin-side down under a heavy weight over medium heat for 20 minutes.
Turn and cook another 15–20 minutes until the juices run clear.
Rest 5 minutes, cut into pieces and serve with lemon.

How to make it lighter

Eat the breast meat and leave the skin to cut the fat significantly.
Use 1 tbsp oil in the marinade; the lemon and chili carry the flavour.
Serve with grilled vegetables or a big salad.

History

The dish is usually associated with Tuscany, and the name is often explained by the fiery heat of the chili or the hot coals it is cooked over; the exact origin is not documented. Today pollo alla diavola is found in trattorias across Italy.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →