This spicy Italian classic, known as “Devil’s Chicken,” features juicy grilled chicken marinated with lemon, garlic, herbs, and chili for a fiery kick. Perfect for summer grilling or a bold weeknight dinner.
PrintPollo alla Diavola (Devil’s Style Chicken)
Pollo alla Diavola, or “Devil’s Style Chicken,” is a spicy Italian classic known for its bold, fiery marinade made with crushed red pepper, garlic, lemon, olive oil, and aromatic herbs. Grilled or pan-seared to crispy perfection, this dish delivers juicy, tender chicken with a smoky, spicy kick in every bite.
Rooted in rustic Italian cooking, it’s simple yet intensely flavorful—perfect for a summer grill or cozy dinner at home. Serve with lemon wedges and fresh herbs alongside crisp salad, roasted veggies, or creamy polenta for a well-balanced, unforgettable meal.
- Prep Time: 15
- Marinating Time: 2 Hour (best overnight)
- Cook Time: 45-50
- Total Time: 1 hour + marinate time
- Yield: 6 1x
- Category: Chicken
- Method: Grill
- Cuisine: Italian
Ingredients
1 whole chicken (about 3.5–4 lbs), spatchcocked
3 tbsp olive oil
Juice of 1 lemon
Zest of 1 lemon (optional for added brightness)
3–4 garlic cloves, minced
1–2 tsp crushed red pepper flakes (adjust to spice preference)
1 tsp smoked paprika (optional, adds smoky depth)
1 tsp dried oregano
1 tsp dried thyme (optional)
1/2 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
Fresh parsley or basil, chopped (for garnish)
Lemon wedges (for serving)
Instructions
-
Spatchcock the Chicken:
Place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken dry with paper towels. Not sure about spatchcock chicken? Click here for my how to spatchcock whole chicken. -
Make the Marinade:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, crushed red pepper flakes, smoked paprika, oregano, thyme (if using), salt, and black pepper. -
Marinate the Chicken:
Place the spatchcocked chicken in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well-coated (get under the skin if you can!). Cover and refrigerate for at least 2 hours, preferably overnight. -
Bring to Room Temp:
Take the chicken out of the fridge about 30 minutes before cooking to let it come to room temperature. -
Grill or Roast:
To Grill: Preheat your grill to medium-high heat. Place the chicken skin-side down and grill for 10–15 minutes, then flip and grill for another 25–30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part.
To Roast: Preheat oven to 425°F (220°C). Place chicken on a rimmed baking sheet or cast iron skillet, skin-side up. Roast for 45–50 minutes, or until golden and cooked through. -
Rest the Chicken:
Remove from heat and let rest for 10 minutes before carving. This helps lock in the juices. -
Garnish & Serve:
Sprinkle with fresh parsley or basil. Serve with lemon wedges and your favorite side—like roasted potatoes, polenta, or a crisp green salad.
Notes
Tips for the Best Pollo alla Diavola:
-
Spice Level Control: Start with 1 tsp of red pepper flakes and add more if you love heat. You can also swirl in a bit of Calabrian chili paste for depth.
-
Extra Crispy Skin: For extra crispiness when roasting, pat the chicken very dry before marinating, and roast on a wire rack set over a baking sheet.
-
Grill Marks: If grilling, press the chicken gently onto the grates for a few seconds to get those beautiful char lines.
-
Marinate Ahead: This dish is even better when marinated overnight—the flavors penetrate deeper and create a juicier bite.
Serving Suggestions & Pairings:
Side Dishes:
-
Roasted baby potatoes with rosemary and olive oil
-
Garlicky sautéed greens (like broccolini or kale)
-
Creamy polenta or lemon herb couscous
-
Caprese salad or a simple arugula salad with lemon vinaigrette
Sauces:
-
A drizzle of garlic-lemon aioli or a spoonful of chimichurri on the side adds a nice zing
-
Balsamic glaze for a sweet and tangy accent
Wine Pairing:
-
Red: A medium-bodied Chianti or Barbera—bold enough to match the spice without overpowering
-
White: A crisp Vermentino or dry Riesling—great contrast to the heat and richness
-
Sparkling: Prosecco for a fresh, celebratory touch!
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1/6
- Calories: 310
- Fat: 21
- Carbohydrates: 1
- Protein: 28