Pollo alla diavola

4
40 minutes

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