Red Devil Chicken: A Fiery Classic from the Grill
There’s a certain primal thrill associated with cooking over an open flame, a connection to our ancestors that speaks to the very core of culinary tradition. For me, this Red Devil Chicken evokes memories of smoky summer evenings, the air thick with the tantalizing aroma of char and spice, and the satisfying hiss of fat rendering on the grill. The name itself conjures images of intense heat and bold flavors, a moniker that firefighters – who know a thing or two about fighting literal fires – affectionately, or perhaps fearfully, bestow upon their formidable adversary. This dish, a true “pollo alla diavola,” or “chicken, devil-style,” as the Italians so aptly call it, is a testament to the power of simplicity and the magic that happens when a bird is expertly prepared, splayed open, and coaxed to juicy perfection under the watchful eye of glowing embers. The secret, beyond the fiery marinade, lies in the technique: a gentle but firm pressure applied to flatten the chicken, allowing for even cooking and maximum skin crispiness, often achieved with the simple yet effective weight of a foil-wrapped brick or a well-seasoned cast-iron skillet.
Recipe Overview
- Prep Time: At least 1 hour (includes marinating)
- Cook Time: 50 minutes
- Total Time: Approximately 2 hours (including marinating)
- Servings: 4
- Yield: 1 whole chicken, quartered
- Dietary Type: Adaptable (primarily poultry)
Ingredients
- 1 (4 lb) chicken, rinsed and patted dry
- 1/3 cup dry white wine
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, crushed through a press
- 2 teaspoons dried oregano
- 1 teaspoon hot red pepper flakes
- 1/2 teaspoon salt
Equipment Needed
- Cleaver or heavy knife
- Small bowl
- Zippered plastic bag
- Outdoor grill (charcoal or gas)
- Large disposable aluminum foil pan
- Aluminum foil-wrapped brick or heavy cast-iron skillet
- Tongs
Instructions
The journey to a sensational Red Devil Chicken begins with preparing the bird itself. Using a cleaver or a heavy knife, carefully cut down one side of the backbone to split the chicken in half. Repeat this process on the other side, discarding the backbone. Once the chicken is halved, place it on a clean work surface, skin-side up. Now comes the critical step for achieving that signature juicy interior and crispy exterior: press firmly on the breastbone with the heel of your hand to flatten the chicken. This technique ensures the bird cooks evenly, allowing the skin to achieve maximum crispiness.
In a small bowl, combine the marinade ingredients. Whisk together the dry white wine, olive oil, fresh lemon juice, crushed garlic, dried oregano, hot red pepper flakes, and salt until well incorporated. This potent blend of aromatics and heat will infuse the chicken with its characteristic devilish flavor.
Next, place the prepared chicken and the marinade into a zippered plastic bag. Close the bag securely, ensuring all air is expelled, and refrigerate for at least 1 hour, and up to 2 hours. This marinating period is essential for allowing the flavors to penetrate the meat.
When you’re ready to grill, prepare your heat source. For a charcoal fire, build the coals on one side of your outdoor grill and allow them to burn until they are covered with white ash. This indicates a stable and consistent heat. Place a large disposable aluminum foil pan on the empty side of the grill and fill it halfway with water. This water pan will create a moist environment and help regulate the temperature, preventing direct flare-ups.
For a gas grill, preheat the grill on High. Then, turn one burner completely off, and keep the other burner(s) on High. Place the foil pan filled halfway with water on the burner that is turned off. This set-up mimics the indirect heat of the charcoal grill.
Once your grill is ready, remove the chicken from the marinade, allowing any excess to drip back into the bag. Lightly oil the cooking grate to prevent sticking. Place the chicken, skin-side down, directly over the foil pan. Now, it’s time to apply the weight. Weight the chicken with an aluminum foil-wrapped brick or a heavy cast-iron skillet. This weight helps the chicken lie flat, promoting even cooking and encouraging the skin to crisp up beautifully. Cover the grill and cook for 25 minutes.
After 25 minutes, remove the brick or skillet and carefully turn the chicken over, so the skin-side is now up. Cover the grill again and continue cooking (without the weight) until the chicken is thoroughly cooked. You can check for doneness by piercing the thighbone; the juices should run clear, and there should be no sign of pink when pierced at the thighbone, which typically takes about 25 minutes more.
Once the chicken is cooked to perfection, using a cleaver or heavy knife, chop the chicken into quarters. Serve hot, allowing your guests to experience the bold flavors and perfectly cooked texture of this classic Red Devil Chicken.
Expert Tips & Tricks
For an even deeper flavor infusion, consider adding a pinch of smoked paprika to the marinade. If you find your chicken is browning too quickly on the grill, you can move it to a slightly cooler part of the grill, away from the direct heat. Ensure your brick is well-wrapped in foil to prevent any ash or debris from coming into contact with your food.
Serving & Storage Suggestions
Red Devil Chicken is best served immediately off the grill, its smoky char and spicy kick at their peak. It pairs beautifully with a simple, cooling side like a cucumber and yogurt salad, a vibrant slaw, or roasted potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, a gentle warming in a low oven or a quick sear in a skillet will revive its deliciousness.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 774.9 kcal | – |
| Calories from Fat | – | 69% |
| Total Fat | 59.6 g | 91% |
| Saturated Fat | 14.4 g | 71% |
| Cholesterol | 207 mg | 69% |
| Sodium | 485.8 mg | 20% |
| Total Carbohydrate | 2.1 g | 0% |
| Dietary Fiber | 0.3 g | 1% |
| Sugars | 0.5 g | 1% |
| Protein | 51.5 g | 103% |
Variations & Substitutions
While this recipe shines with its classic simplicity, feel free to experiment with the spice level by adjusting the amount of hot red pepper flakes. A touch of smoked paprika can add another layer of smoky depth to the marinade. For a different citrus note, consider using lime juice instead of lemon juice for a brighter tang.
FAQs
Q: Why is the chicken split and flattened for this recipe?
A: Splitting and flattening the chicken, also known as spatchcocking, allows for more even cooking, ensuring both the breast and thighs are cooked to perfection without drying out the leaner breast meat. It also maximizes the surface area for crispy skin.
Q: Can I make this recipe indoors?
A: While grilling is the traditional and preferred method for this dish, you can achieve a similar result using a cast-iron skillet on the stovetop and finishing under the broiler, or by using a grill pan indoors. Be sure to manage heat and prevent excessive smoke.
Q: How do I know if the chicken is fully cooked?
A: The most reliable way to check for doneness is by using an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. It should register 165°F (74°C). Visually, the juices should run clear when the thighbone is pierced.
Q: Can I marinate the chicken for longer than 2 hours?
A: While marinating for up to 2 hours is ideal, longer marination can sometimes make the chicken too soft due to the acidity of the lemon juice. If you need to marinate for longer, consider reducing the amount of lemon juice or keeping the marinating time closer to the 2-hour mark.
Q: What kind of white wine is best for the marinade?
A: A dry white wine such as Sauvignon Blanc, Pinot Grigio, or even a dry unoaked Chardonnay will work well. The alcohol in the wine helps to tenderize the chicken and carry flavors, while the subtle fruit notes complement the other ingredients.
Final Thoughts
The Red Devil Chicken is more than just a recipe; it’s an experience. It’s the crackle of the grill, the scent of spices mingling with wood smoke, and the ultimate reward of a perfectly cooked, flavor-packed bird. I encourage you to embrace the spirit of this fiery dish, to gather your loved ones, and to create some delicious memories around the grill. Don’t hesitate to share your culinary triumphs and any delicious variations you discover. Pair this devilishly good chicken with a crisp, cold beer or a refreshing glass of rosé to perfectly balance the heat. Enjoy every succulent, spicy bite!