Chicken alla Diavola Indoors
By America's Test KitchenPublished on August 22, 2007
Time
1½ hours, plus 2 hours brining and 40 minutes cooling
Yield
Serves 3 to 4
Ingredients
Chicken and Brine
2 medium heads garlic 3 bay leaves, crumbled½ cup table salt 1 whole chicken (3 to 3 ½ pounds), butterflied and pounded (see illustrations below)1 teaspoon vegetable oilGarlic-Pepper Oil
4 medium cloves garlic, pressed through garlic press or minced (about 4 teaspoons)2 teaspoons ground black pepper 2 teaspoons red pepper flakes ¼ cup olive oil 1 lemon cut into wedges, for servingBefore You Begin
Instead of two bricks and a rimmed baking sheet, you can use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle(s) will be hot.
Instructions
- Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.
- While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.
- Remove chicken from brine and thoroughly pat dry with paper towels. After brining, slip fingers underneath skin of breasts and legs to loosen. Rub 2 tablespoons infused oil under skin.
- Adjust oven rack to lowest position; heat oven to 450 degrees. Heat vegetable oil in heavy-bottomed, ovenproof, nonstick 12-inch skillet over medium-high heat until it begins to smoke. Swirl skillet to coat evenly with oil. Place chicken, skin side down, in hot pan and reduce heat to medium. Place weight (see note above) on top of chicken and cook, checking every 5 minutes, until evenly browned, about 25 minutes. (After 20 minutes, chicken should be fairly crisp and golden; if not, turn heat up to medium-high and continue to cook until well browned.)
- Remove weight from chicken and, using tongs, carefully transfer chicken, skin side up, to clean plate. Pour off any accumulated fat in skillet. Place chicken back in skillet, skin side up. Transfer skillet to oven and roast until thickest part of breast registers 160 degrees on instant-read thermometer, 10 to 15 minutes. Transfer chicken to cutting board and let rest 10 to 15 minutes. Cut chicken into serving pieces, drizzle with remaining infused oil, and serve with lemon wedges.
to brine the chicken
for the garlic-pepper oil
to flavor the chicken
to cook the chicken
Time
1½ hours, plus 2 hours brining and 40 minutes coolingYield
Serves 3 to 4Ingredients
Chicken and Brine
2 medium heads garlic
3 bay leaves, crumbled
½ cup table salt
1 whole chicken (3 to 3 ½ pounds), butterflied and pounded (see illustrations below)
1 teaspoon vegetable oil
Garlic-Pepper Oil
4 medium cloves garlic, pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
¼ cup olive oil
1 lemon cut into wedges, for serving
Test Kitchen Techniques
Ingredients
Chicken and Brine
2 medium heads garlic
3 bay leaves, crumbled
½ cup table salt
1 whole chicken (3 to 3 ½ pounds), butterflied and pounded (see illustrations below)
1 teaspoon vegetable oil
Garlic-Pepper Oil
4 medium cloves garlic, pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
¼ cup olive oil
1 lemon cut into wedges, for serving
Test Kitchen Techniques
Ingredients
Chicken and Brine
2 medium heads garlic
3 bay leaves, crumbled
½ cup table salt
1 whole chicken (3 to 3 ½ pounds), butterflied and pounded (see illustrations below)
1 teaspoon vegetable oil
Garlic-Pepper Oil
4 medium cloves garlic, pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
¼ cup olive oil
1 lemon cut into wedges, for serving
Test Kitchen Techniques
Why This Recipe Works
To perfect our chicken alla diavola recipe, we needed ingredients for a well-rounded but not overly spicy diavola flavor. We started by brining the chicken to keep it juicy, adding crushed garlic and bay leaves to the brine for flavor. A combination of black and red pepper flakes, gently heated in oil to release their flavors, gave our chicken alla diavola the heat it required.
Before You Begin
Instead of two bricks and a rimmed baking sheet, you can use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle(s) will be hot.
Instructions
- Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.
- While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.
- Remove chicken from brine and thoroughly pat dry with paper towels. After brining, slip fingers underneath skin of breasts and legs to loosen. Rub 2 tablespoons infused oil under skin.
- Adjust oven rack to lowest position; heat oven to 450 degrees. Heat vegetable oil in heavy-bottomed, ovenproof, nonstick 12-inch skillet over medium-high heat until it begins to smoke. Swirl skillet to coat evenly with oil. Place chicken, skin side down, in hot pan and reduce heat to medium. Place weight (see note above) on top of chicken and cook, checking every 5 minutes, until evenly browned, about 25 minutes. (After 20 minutes, chicken should be fairly crisp and golden; if not, turn heat up to medium-high and continue to cook until well browned.)
- Remove weight from chicken and, using tongs, carefully transfer chicken, skin side up, to clean plate. Pour off any accumulated fat in skillet. Place chicken back in skillet, skin side up. Transfer skillet to oven and roast until thickest part of breast registers 160 degrees on instant-read thermometer, 10 to 15 minutes. Transfer chicken to cutting board and let rest 10 to 15 minutes. Cut chicken into serving pieces, drizzle with remaining infused oil, and serve with lemon wedges.
to brine the chicken
for the garlic-pepper oil
to flavor the chicken
to cook the chicken
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