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Pollo alla diavola translates loosely as ‘devil’s chicken,’ and the name comes from the heat of the chili and the high-flame cooking method, not from any complicated technique.
The key step is spatchcocking: you remove the backbone so the bird lies flat, then grill it under a heavy weight. That pressure keeps every part of the chicken in contact with the grate at once, so the skin renders and crisps evenly instead of steaming.
The rub is straightforward: olive oil, crushed red pepper or fresh chili, garlic, black pepper, and lemon zest. It needs time to work, so overnight in the fridge is the move. An hour is the bare minimum.
This is a Roman trattoria staple, but it works just as well on a gas grill, a cast-iron grill pan, or under a hot broiler. The technique is the constant.
Why You’ll Love This Recipe
- Crisp skin on every piece, no soggy patches
- Marinade uses pantry staples, no specialty shopping
- Cooks in 30 minutes once the grill is hot
- Works on a grill, grill pan, or broiler
Ingredient Notes
- Whole chicken (1.4-1.6 kg): A bird in this weight range cooks through before the outside burns. Larger birds work but need lower indirect heat to finish. Ask your butcher to spatchcock it if you’d rather skip that step.
- Crushed red pepper flakes: I use 1 tsp for a moderate heat that most people can handle. Fresh red chili (1-2, finely minced) gives a brighter, sharper burn if you prefer. Calabrian chili paste is a good substitute, around 1 tbsp.
- Garlic cloves: Fresh garlic grated on a microplane distributes more evenly through the oil than chopped. Use 3-4 cloves depending on size.
- Lemon: Zest goes into the rub for aroma, juice goes on at the table. Don’t add juice to the raw marinade or it will start to cook the surface before you want it to.
- Extra virgin olive oil: The oil carries the spices into the skin. Use a mid-grade olive oil here, not your best bottle. Around 3-4 tbsp is enough to coat a 1.5 kg bird.
- Fresh rosemary (optional): Some Roman versions skip rosemary entirely and keep it pure chili and garlic. One sprig finely chopped adds a resinous note that works well, but it’s your call.
Pollo alla Diavola (Italian Spicy Grilled Chicken)
Ingredients
Method
- Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it completely. Flip the chicken breast-side up and press firmly on the breastbone with both hands until you hear it crack and the bird lies flat.
- Mix the olive oil, grated garlic, red pepper flakes, black pepper, lemon zest, rosemary if using, and salt in a small bowl until combined.
- Rub the mixture all over the chicken, getting under the skin of the breast and thighs as much as possible. Place the chicken on a wire rack set over a tray and refrigerate uncovered for at least 4 hours, or overnight. The exposed skin will dry out slightly, which helps it crisp.
- Remove the chicken from the fridge 30 minutes before cooking. Pat the skin side dry with paper towels.
- Heat your grill or grill pan to high, around 220-230 C / 425-450 F. Brush the grates lightly with oil.
- Place the chicken skin-side down on the grill. Set a heavy cast-iron skillet or a foil-wrapped brick on top to press it flat. Cook undisturbed for 12-15 minutes until the skin is deep golden and releases cleanly from the grate.
- Remove the weight, flip the chicken, and cook for another 12-15 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 74 C / 165 F.
- Transfer to a cutting board and rest for 5-8 minutes before cutting into pieces. Serve with lemon wedges.
Notes
Tips for Success
- Press the spatchcocked chicken firmly flat with your palm after cutting to snap the breastbone so it lies completely flat on the grill.
- Marinate the chicken uncovered on a rack in the fridge for at least 4 hours so the skin dries out slightly and crisps faster.
- Use a heavy cast-iron skillet or foil-wrapped brick as a weight during the first half of cooking to keep the skin in full contact with the heat.
- Start skin-side down on high heat for 12-15 minutes before flipping, so the skin renders before the interior overcooks.
- Check doneness with an instant-read thermometer at the thickest part of the thigh, targeting 74 C / 165 F, not cooking time alone.
Variations
- Diavola with lemon and herbs: add finely chopped rosemary and thyme to the standard chili-garlic rub before marinating.
- Oven-roasted version: roast at 220 C / 425 F on a rack, skin side up, for 35-40 minutes with a weighted pan on top.
- Boneless diavola thighs: use skin-on thighs, flatten them, and grill 6-7 minutes per side for a faster weeknight option.
Storage and Reheating
Leftover pollo alla diavola keeps well in an airtight container in the fridge for up to 3 days. The spice flavor deepens overnight, which makes next-day sandwiches or salads genuinely good.
To reheat and keep the skin from going soggy, put the chicken pieces skin-side up on a wire rack over a baking sheet and heat at 200 C / 390 F for 10-12 minutes. The oven method is much better than the microwave for texture.
You can freeze cooked portions for up to 2 months. Thaw overnight in the fridge before reheating in the oven as above.
Serving Suggestions
In Rome, pollo alla diavola usually comes with nothing more than a wedge of lemon and maybe some spicy roasted potatoes cooked in the same pan drippings. That combination works because the chicken is already assertive.
A simple bitter green salad, cicoria or radicchio dressed with olive oil and red wine vinegar — or a Sicilian orange and fennel salad — cuts through the fat and chili heat cleanly. Roasted peppers or grilled zucchini work just as well.
For a fuller table, serve it alongside a Roman-style sautéed chicory or bread to mop up the juices. A glass of Frascati or any dry white with enough body handles the spice without fighting it, and a practical Italian wine pairing guide can help you choose a bottle with the right acidity.
FAQ
Why is my pollo alla diavola skin not crispy?
The most common reason is moisture on the skin before it hits the heat. Pat the chicken dry after marinating and let it sit uncovered in the fridge for at least an hour before grilling. Not pressing it flat with a weight during the first stage of cooking is the other main culprit.
Can I use bone-in chicken pieces instead of a whole spatchcocked bird?
Yes, thighs and drumsticks work well with the same diavola rub. Adjust grill time to around 10-12 minutes per side and check that each piece reaches 74 C / 165 F internally. Breast pieces cook faster and tend to dry out, so watch them closely.
How do I know when the chicken is done on the grill without cutting into it?
An instant-read thermometer inserted into the thickest part of the thigh, away from the bone, should read 74 C / 165 F. The juices will also run clear at that point. Color alone is not reliable with a chili rub because the spices make the skin look darker than it actually is.
Can I make pollo alla diavola ahead for a dinner party?
You can marinate the spatchcocked chicken up to 24 hours in advance and keep it in the fridge, which actually improves the flavor. Grill it right before serving for the best skin texture. If you cook it ahead, reheat it in a hot oven at 220 C / 425 F for 10 minutes rather than microwaving it.
What is the difference between pollo alla diavola and pollo al mattone?
Both are butterflied and cooked under a weight, so the technique is nearly identical. Pollo al mattone specifically means ‘chicken under a brick’ and focuses on the weighted cooking method without any specific seasoning. Pollo alla diavola always involves chili and a spicy rub, and the weight is one technique used to achieve it rather than the defining feature.
Is pollo alla diavola gluten-free?
The classic recipe uses only chicken, olive oil, chili, garlic, lemon, and salt, which are all naturally gluten-free. Check any spice blends or chili pastes you use for hidden wheat fillers. This recipe as written contains no gluten ingredients.