Pollo alla diavola
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Amy Gulick serves up her pollo alla diavola recipe, the name of which is a play on the devilish flames the bird is cooked over. To complete this fiery barbecued whole chicken recipe, the bird is coated in a punchy spice rub of pepper, garlic, cayenne pepper and paprika. Learn how to spatchcock a chicken in our handy photo guide.
Ingredients
Pollo alla diavola
- 1 chicken , free-range and young, weighing 1.25–1.5kg, spatchcocked
- 1 tbsp of coarse sea salt
- 1 tsp black peppercorns
- 1 tsp garlic powder, concentrated
- 1 tsp cayenne pepper
- 1 tsp paprika, smoked or spicy
- olive oil, 4–5 tbsp
Method
1
Place the salt, pepper, garlic powder, cayenne and paprika in
a spice grinder or traditional mortar and pestle. Grind to a fine powder
2
Set 1 tablespoon of the mixture aside in a small bowl and thoroughly rub the entire chicken with the remainder
3
Let the seasoned chicken rest at room temperature, covered, for about 30–45 minutes
4
Prepare a charcoal barbecue. Once the coals are glowing and turning ashy, grill the chicken on each side for 5–7 minutes until the skin is slightly charred
5
Transfer the chicken to large grill-proof aluminium tray
6
Add the olive oil to the set-aside dry rub and combine. Brush over the entire top side of the chicken
7
Return the pan to the barbecue and close the lid. Cook at 200–225°C for an additional 20–30 minutes. This could also be done in the oven
8
Garnish with fresh rosemary (optional) and serve with your favourite hot sauce or spicy mayo
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Pollo alla diavola
