Gas-Grilled Chicken alla Diavola
By America's Test KitchenPublished on August 26, 2013
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 (3-3½ pound) whole chicken, butterflied and poundedGarlic-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 vegetable oil for grill grate1 lemon cut into wedges, for servingBefore You Begin
To prevent flare-ups that can char the chicken, make sure that the gas grill's fat drainage system is in place. Lava rocks can intensify flare-ups, so be especially vigilant if making this recipe on a grill with these ceramic briquettes.
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. Apply 2 tablespoons infused oil beneath skin.
- Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Scrape grill grate clean with wire brush; lightly dip small wad paper towels in vegetable oil and, holding wad in tongs, wipe grill grate. Turn all burners to medium-low, position chicken skin-side down on center of grill grate, cover.
- Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.
to brine the chicken
for the garlic-pepper oil
to flavor the chicken
to grill 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 (3-3½ pound) whole chicken, butterflied and pounded
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
vegetable oil for grill grate
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 (3-3½ pound) whole chicken, butterflied and pounded
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
vegetable oil for grill grate
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 (3-3½ pound) whole chicken, butterflied and pounded
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
vegetable oil for grill grate
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
To prevent flare-ups that can char the chicken, make sure that the gas grill's fat drainage system is in place. Lava rocks can intensify flare-ups, so be especially vigilant if making this recipe on a grill with these ceramic briquettes.
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. Apply 2 tablespoons infused oil beneath skin.
- Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Scrape grill grate clean with wire brush; lightly dip small wad paper towels in vegetable oil and, holding wad in tongs, wipe grill grate. Turn all burners to medium-low, position chicken skin-side down on center of grill grate, cover.
- Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.
to brine the chicken
for the garlic-pepper oil
to flavor the chicken
to grill the chicken
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments