Chicken alla diavola | Spicy Italian grilled chicken
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 2 pcs mini chicken (approx. 400 g each)
- 2 tbsp olive oil
- 15 g fresh red chili pepper and 2 pcs dried chili pepper
- 100 ml lemon juice (100%)
- 1 tbsp (Fresh) thyme (finely chopped)
- 1 tbsp Rosemary (finely chopped)
- 4 pcs Bay leaf
- 1 tbsp White wine vinegar
- 1 pinch ground black pepper
- 1/2 tsp Salt
- Coca-Cola
Preparing the marinade
Finely chop the fresh chili peppers and coarsely crush the dried chilies. In a bowl, thoroughly mix all the marinade ingredients (fresh and dried chilies, lemon juice, spices, vinegar, salt, and pepper).
Preparing and grilling the chicken
Cut the mini chickens along their spines and open them up like a book. Thoroughly coat them in the marinade, then let them marinate in the refrigerator for at least 3 hours, but ideally overnight.
Remove the chickens from the marinade and place them skin-side down on the hot grill. Cover the grill and cook for 3 minutes. Then flip them over, cover again, and cook for another 3 minutes. Continue cooking with the grill covered until the chicken meat is completely tender and the skin is crispy.
Chef's tip
Serve with a fresh salad or grilled vegetables for the perfect summer lunch.
15 min
Under an hour
