Chicken alla Diavola
by Brava Chef Travis
About this Recipe
Chicken alla Diavola, or “Devil’s Chicken”, is one of Italy’s most beloved chicken preparations. It’s typically grilled over an open flame (hence the name), but Brava Chef Travis uses smoked paprika to emulate the flavor from the hot coals. If you don’t like spicy food, don’t worry - you can simply reduce or completely omit the spicy crushed red pepper flakes. Using mayonnaise is a technique that Kenji López-Alt recently wrote about in the New York Times. While not traditional, it helps the marinade stick to the chicken and helps the chicken skin brown and crisp.
⅓ cup mayonnaise
¼ cup fresh lemon juice
2 cloves garlic, smashed
1 tablespoon kosher salt
1 tablespoon crushed red pepper flakes (use 1 teaspoon for a less spicy option)
1 teaspoon black pepper
1 teaspoon granulated garlic or garlic powder
1 teaspoon smoked paprika (optional)
½ teaspoon dry Italian seasoning (optional)
1 spatchcocked chicken (3-4 lbs)
From Your Pantry
Brava metal tray
resealable plastic bag (1 gallon)
- In small bowl, combine mayonnaise, lemon juice, garlic cloves, salt, crushed red pepper, black pepper, granulated garlic, smoked paprika and Italian seasoning, if using; stir well.
- Place chicken in resealable plastic bag and pour marinade over chicken.
- Using your hands, rub all over to evenly coat chicken with marinade.
- Marinate chicken, refrigerated, up to 4 hours.
- After marinating, place chicken, skin side up, on Brava metal tray, with legs pointing toward right side of tray.
- Slide metal tray into bottom shelf.
- Select “Chicken alla Diavola” on your Brava touchscreen and follow instructions.
- After plugging in TempSensor, insert it horizontally through thickest part of chicken breast toward breastbone. It’s okay if TempSensor tip touches breastbone.
- When your food is done, transfer chicken to cutting board and cut into quarters, separating legs and cutting breast in half down the middle.