Grilled Chicken Diavolo
By Sarah GabrielPublished on June 24, 2013
Time
1½ hours, plus 1 hour marinating
Yield
Serves 4
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed½ cup extra-virgin olive oil 4 garlic cloves, minced1 tablespoons chopped fresh rosemary 2 teaspoons grated lemon zest plus 4 teaspoons juice2 teaspoons red pepper flakes 1 teaspoon sugar Salt and pepper ½ teaspoon paprika 1 cup wood chips
Before You Begin
If you are buying a whole chicken and cutting it into pieces yourself, use the backbone and wings to make stock. To use wood chunks on a charcoal grill, substitute one medium wood chunk, soaked in water for 1 hour, for the wood chip packet.
Instructions
- Pat chicken dry with paper towels. Whisk oil, garlic, rosemary, lemon zest, pepper flakes, sugar, 1 teaspoon pepper, and paprika together in bowl until combined. Reserve ¼ cup oil mixture for sauce. (Oil mixture can be covered and refrigerated for up to 24 hours.) Whisk 2¼ teaspoons salt into oil mixture remaining in bowl and transfer to 1-gallon zipper-lock bag. Add chicken, turn to coat, and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Place wood chip packet on larger pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425 degrees.)
- Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 8 to 12 minutes. Flip chicken, cover, and cook until white meat registers 155 degrees and dark meat registers 170 degrees, 7 to 10 minutes.
- Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, about 3 minutes. Flip and continue to cook (covered if using gas) until white meat registers 160 degrees and dark meat registers 175 degrees, 1 to 3 minutes. Transfer chicken to platter, tent loosely with foil, and let rest for 5 to 10 minutes.
- Meanwhile, heat reserved oil mixture in small saucepan over low heat until fragrant and garlic begins to brown, 3 to 5 minutes. Off heat, whisk in lemon juice and ¼ teaspoon salt. Spoon sauce over chicken. Serve.
Time
1½ hours, plus 1 hour marinatingYield
Serves 4Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
½ cup extra-virgin olive oil
4 garlic cloves, minced
1 tablespoons chopped fresh rosemary
2 teaspoons grated lemon zest plus 4 teaspoons juice
2 teaspoons red pepper flakes
1 teaspoon sugar
Salt and pepper
½ teaspoon paprika
1 cup wood chips
Test Kitchen Techniques
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
½ cup extra-virgin olive oil
4 garlic cloves, minced
1 tablespoons chopped fresh rosemary
2 teaspoons grated lemon zest plus 4 teaspoons juice
2 teaspoons red pepper flakes
1 teaspoon sugar
Salt and pepper
½ teaspoon paprika
1 cup wood chips
Test Kitchen Techniques
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
½ cup extra-virgin olive oil
4 garlic cloves, minced
1 tablespoons chopped fresh rosemary
2 teaspoons grated lemon zest plus 4 teaspoons juice
2 teaspoons red pepper flakes
1 teaspoon sugar
Salt and pepper
½ teaspoon paprika
1 cup wood chips
Test Kitchen Techniques
Why This Recipe Works
To make a chicken diavolo that was truly fiery, we took it to the grill. A mixture of herbs, spices, lemon, oil, sugar, and two kinds of pepper—black and red—does double duty, first as a marinade for bone-in, skin-on chicken parts and then as a sauce for the cooked chicken. We build a two-level fire, starting the chicken on the cooler side of the grill and then moving it over a hot fire to char the outside and crisp the skin; a wood chip packet adds smoky depth. Cooking the reserved marinade mixture mellows the garlic bite, and a splash of lemon juice finishes the sauce.
Before You Begin
If you are buying a whole chicken and cutting it into pieces yourself, use the backbone and wings to make stock. To use wood chunks on a charcoal grill, substitute one medium wood chunk, soaked in water for 1 hour, for the wood chip packet.
Instructions
- Pat chicken dry with paper towels. Whisk oil, garlic, rosemary, lemon zest, pepper flakes, sugar, 1 teaspoon pepper, and paprika together in bowl until combined. Reserve ¼ cup oil mixture for sauce. (Oil mixture can be covered and refrigerated for up to 24 hours.) Whisk 2¼ teaspoons salt into oil mixture remaining in bowl and transfer to 1-gallon zipper-lock bag. Add chicken, turn to coat, and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Place wood chip packet on larger pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425 degrees.)
- Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 8 to 12 minutes. Flip chicken, cover, and cook until white meat registers 155 degrees and dark meat registers 170 degrees, 7 to 10 minutes.
- Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, about 3 minutes. Flip and continue to cook (covered if using gas) until white meat registers 160 degrees and dark meat registers 175 degrees, 1 to 3 minutes. Transfer chicken to platter, tent loosely with foil, and let rest for 5 to 10 minutes.
- Meanwhile, heat reserved oil mixture in small saucepan over low heat until fragrant and garlic begins to brown, 3 to 5 minutes. Off heat, whisk in lemon juice and ¼ teaspoon salt. Spoon sauce over chicken. Serve.
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