Pollo alla Diavola, or "Devil's Chicken," is so-called because of the spicy rub that is applied. It's cooked in an unusual manner, too: spatchcocked and pan fried!
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
1 small whole chicken
Salt
Fresh black pepper
10 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp chili powder
1 clove garlic
1 fresh rosemary sprig
1 fresh thyme sprig
2 bay leaves
"Spatchcock" the chicken by cutting up the breast bone with a pair of kitchen shears and spreading it flat. Cover with parchment paper or plastic wrap and use a meat tenderizer to flatten the chicken as much as possible. Trim off the tips of the wings. Generously salt and pepper both the inside and outside of the bird.
Mix 4 tbsp olive oil with the paprika and chili powder. Rub this mixture over the entire chicken, including the inside.
Add 6 tbsp olive oil into a large cast iron pan and bring up to a high temperature on the stovetop. Lay the chicken flat into the pan so that the inside is facing down and sear for 5 minutes. Using two pairs of tongs, flip the chicken over and sear the other side for a further 5 minutes.
Lower the heat to "low," flip the chicken again, and tuck the garlic and herbs around it. Place a large pot full of water on top of the chicken. This will press the bird flat so that it cooks evenly.
Continue to cook, flipping the chicken every 10 minutes, for about an hour or until it is cooked through (the meat should register 165 degrees F or 74 C with an instant read thermometer).
Allow to rest 5 minutes before carving and serving. Buon appetito!