Spicy Brick-Grilled Tuscan Chicken — Pollo alla Diavola
A Tuscan-style devil's chicken — a spatchcocked half chicken marinated with chilli, garlic, lemon, and rosemary, then grilled flat and weighted under a brick or plate, served with a base of cannellini beans and bitter cicoria greens.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 2 tsp chilli flakes, 8 minced garlic cloves, zest of 2 lemons, juice of 1 lemon, 1/2 cup chopped rosemary, 1/3 cup olive oil, 1 tsp salt, and 1 tsp pepper. Pat both spatchcocked chicken halves dry, rub marinade all over and under skin. Marinate 15 minutes at room temperature.
Char
Heat a large cast-iron skillet (or two standard skillets) over medium-high heat 4 minutes until smoking. Lay chicken halves skin-side down, weight each with a foil-wrapped brick, cook 12 minutes without lifting until skin is deeply charred and crisp. If using two skillets, stagger timing so both finish simultaneously.
Char 2
Remove weights, flip chicken, replace weights, cook 12 minutes more until internal temperature reaches 75°C at the thigh. Lay lemon halves (cut from both lemons, cut-side down) beside chicken for the last 3 minutes to char.
Saute
While chicken rests 5 minutes tented with foil, heat 3 tbsp olive oil in a wide skillet over medium heat. Add 4 smashed garlic cloves and 1/2 tsp chilli flakes, cook 60 seconds until fragrant.
Build
Add 300g cicoria with 1/2 tsp salt, toss 4 minutes until wilted. Stir in 300g drained cannellini beans, cook 2 minutes to warm through. Squeeze 2 tbsp lemon juice over the mixture.
Plate
Spoon beans and greens onto warm plates, lay chicken on top skin-side up, squeeze charred lemon halves over the meat. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.