Best for: For the table’s heat lovers — a whole chicken with a proper chile bite.
Alla diavola means devil-style: chicken split, flattened, and grilled with enough dried chile to make it worthy of the name. A lemon-olive oil marinade keeps it bright, and a final brush of chile oil at the table lets everyone set their own heat.
Grill: Two zones; 425°F with the lid closed. Equipment: Covered grill, kitchen shears, small saucepan, brush, instant-read thermometer.
Ingredients
Marinate: 2 hours. Rest: 10 minutes. Total: 3 hours 5 minutes.
Chicken and marinade
- 1 whole chicken, 3 1/2 to 4 lb, spatchcocked
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons red pepper flakes, plus more to finish
- 1 teaspoon smoked paprika
- 3 garlic cloves, minced
- 2 teaspoons fine table salt
- 1 teaspoon black pepper
To serve
- 1 lemon, cut into wedges
- 2 tablespoons olive oil warmed with 1/2 teaspoon red pepper flakes (optional)
Directions
Whisk the olive oil, lemon juice, red pepper flakes, paprika, garlic, salt, and black pepper. Coat the chicken all over, cover, and refrigerate for 2 hours (up to overnight).
Heat a two-zone grill to 425°F. Lift the chicken from the marinade and let the excess drip off; discard the marinade.
Set the chicken skin-side up over indirect heat, close the lid, and cook for 25 minutes.
Move the chicken over direct heat, skin-side down, for 5 to 8 minutes to char the skin, watching for flare-ups from the chile oil.
Flip skin-side up and finish over indirect heat until the breast and the thickest part of the thigh reach 165°F, about 7 to 10 minutes more.
Rest for 10 minutes. Carve and serve with lemon wedges and the warm chile oil if you like it hotter.
Grilling tip: The chile goes in the marinade AND on at the end — the cooked flakes give depth, the fresh oil gives the devil his due.
