CookEat Recipe
Pollo al Diavolo
A young chicken opened flat and grilled, repeatedly brushed with butter and seasoned simply with salt and pepper.
Method
Steps
Step 1
Gather the ingredients: 1 professionally dressed young chicken, about 1 kg, with head, neck, feet and internal organs removed; 40 g butter, melted; Salt and black pepper.
Step 2
Ask the butcher to open the chicken along the breast and flatten it, or use clean poultry shears and press it flat yourself. Remove loose bone fragments and pat dry with disposable paper; do not wash the raw bird. Keep chilled until the grill is ready.
Step 3
Prepare the grill with a moderate direct-heat area for browning and an indirect area at about 180–200°C for finishing. Lay the chicken open and flat on the grill. When the first side begins to brown, turn it, brush with melted butter and season with salt and pepper. When the second side colours, turn and treat it the same way.
Step 4
Continue grilling, turning and basting as needed, moving to indirect heat and closing the grill lid if the surface colours before the meat is cooked. Allow about 40–60 minutes overall according to the bird, checking at least 82°C in the thickest breast and thigh away from bone. Use small separate portions of butter for basting so a brush that touched partly cooked chicken does not contaminate the remaining butter. Rest for about ten minutes and cut into portions.
Step 5
For the oil version, replace the butter with 3 tablespoons olive oil and use the same method. This is the simpler salt-and-pepper version; a cayenne coating or hot sauce is not required.
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