Today we’re heading over to Italy (at least in spirit) for a classic that I think you're going to love: Chicken Diavolo!
Diavolo means “devil” in Italian, and true to its name, this dish brings the heat.
It’s all about marinated chicken, grilled or roasted until juicy inside and crisp outside, with a punchy, spicy kick that keeps you going back for more.
What is Chicken Diavolo?
Chicken Diavolo (also called Pollo alla Diavola) is a traditional Italian grilled chicken dish, famous for its fiery seasoning and smoky, charred finish.
The chicken is usually spatchcocked (flattened out) for even cooking, then marinated with chili, garlic, lemon, and herbs before hitting a hot grill or oven.
The result? Tender, juicy meat with loads of spicy, garlicky flavour, crispy skin, and a hint of citrus to balance it all out.
In Italy, it’s often served with simple sides like roasted potatoes, green salad, or a crusty loaf of bread to mop up all those delicious juices.
Jump to:
Ingredients
The ingredients are simple and you probably have most or all of them already.
- chicken
- olive oil
- red pepper flakes
- garlic
- lemons
- white wine vinegar
- fresh rosemary
- thyme
- oregano
- smoked paprika
- Salt and black pepper
- OPTIONAL
- unsalted chicken stock
- dry white wine
See recipe card for quantities.
Step by Step Photos
Recipes don't get much easier than this chicken diavolo. Check out my step by step photos to see how simple this delicious dish is.
- Step 1: Place the chicken breast side down. Using a sharp knife or scissors, cut out the back bone. Save it if you like and roast it with the chicken to flavour the gravy if you are making it.
- Step 2: Flip the chicken over and press it down hard on the breast bone to break it and flatten the chicken.
- Step 3: For best results, work your finger between the meat and the skin.
- Step 4: Whisk the marinade ingredients together.
- Step 5: Then rub the marinade all over the chicken and under the skin if you took that step.
- Step 6: Preheat the oven to 220°C (425°F). Place the chicken on a wire rack over a baking tray. Roast for about 40–45 minutes, breast side down, turning once halfway through, until golden, crispy, and cooked through. Be sure to baste often with the marinade. For grilling method, see the recipe card below.
- Step 7: If making the gravy, pour the wine and chicken stock into the tray about 20 minutes into the cook. You can add the backbone of the chicken too for additional flavour.
- Step 8: Transfer the chicken to a carving board and allow to rest for 5 to 10 minutes before carving.In that order)
- Step 9: Place the roasting tray over a medium-high heat and reduce by half.
- Step 10: Carve the chicken into suitable sized pieces and serve with lemon wedges and the gravy if you made it. I always add a few more dried chili flakes to mine.
How do you spatchcock a chicken?
Spatchcocking sounds fancy, but it’s dead easy — and it helps the chicken cook faster and more evenly.
Here’s how:
- Place the chicken breast-side down on a cutting board.
- Using kitchen shears or a sharp knife, cut along each side of the backbone and remove it.
- Flip the chicken over and press down firmly on the breastbone to flatten it.
Done!
It’s a game-changer for juicy, evenly cooked chicken.
Variations
Extra Spicy: Add a splash of hot sauce or a teaspoon of cayenne pepper to the marinade.
Herby Version: Mix in fresh thyme, basil, or flat-leaf parsley for a more herbal, less fiery version.
Butterflied Chicken Thighs: No whole chicken? Boneless thighs work brilliantly too — just adjust the cooking time.
Equipment
You don't need any special equipment to make chicken diavolo. The following will help though.
Sharp knife or kitchen shears (for spatchcocking) and chopping
Large mixing bowl - for mixing the marinade ingredients.
Grill or griddle pan (or oven if roasting).
Basting brush - for basting the chicken as it cooks.
Tongs - For turning the chicken and transferring it to a plate.
Storage
If you have any leftovers, you can store them in an airtight container for up to 4 days in the fridge. The meat can be served cold or hot in a sandwich or stirred into paste.
This might be Italian chicken but it is a little spicy and would be great stirred into a curry too. I have a lot of curry recipes for you on my other blog here.
Final Thoughts
If you love bold, fiery, no-fuss recipes (and if you’re reading this, I’m guessing you do!), Chicken Diavolo needs to be on your menu.
It’s easy, full of big Italian flavours, and just a brilliant way to shake up your usual grilled chicken routine.
Give it a go — and don’t forget a big squeeze of lemon before you tuck in!
Top Tip
Baste often! Every time you turn the chicken, brush it with a bit more marinade or juices. It keeps it juicy and loaded with flavour.
FAQ
Yes and in my opinion, it's even better. The cooking instructions and heat are the same. For grilled chicken, cook it over medium heat coals until golden brown and charred in places. If cooking over indirect heat (roasting) fire up your barbecue and get it up to heat and then let the chicken cook over the cooler side of the barbecue until cooked through. Either way, be sure to baste the chicken often while cooking.
No. I recommend using chicken thighs as they are juicier than breast meat. The cooking time might vary some. Just make sure your chicken is cooked to 165°F/75°C before resting and serving.
Related
Looking for a light Mediterranean lunch or something you can serve with your chicken diavolo leftovers?
Once you've tried this chicken diavolo, you might like to dig into these too.
Try all of these. You'll love them!
Recipe
Chicken Diavolo
The cooking time below is for the oven roast method. Grilling the chicken is equally as good but more hands-on and is a bit faster. You are going to love this chicken diavolo!
Ingredients
- 1 x 3lb. (⅕kg) chicken, spatchcocked (flattened)
- 3 tablespoon olive oil
- 2 teaspoon red pepper flakes
- 6 garlic cloves, minced
- Juice of 2 lemons
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoon smoked paprika (optional)
- Salt and black pepper
- OPTIONAL
- 1 cup (250ml) unsalted chicken stock
- ½ cup (125ml) dry white wine
Instructions
- Whisk the marinade ingredients together. Give it a taste. You want it to have a bit of a kick and taste garlicky, spicy and fresh. You can adjust the flavors at this point.
- Rub the marinade all over the chicken. If you have time, try to get as much marinade under the skin as you can. To do this, carefully, move your finger between the skin and meat and try not to rip the skin as you do.
- Then rub the marinade on the meat under the skin. Rub some on top too.
- If you’ve got time, let it marinate for at least 2 hours and no more than 4 hours. If you’re short on time, 30 minutes at room temperature will still give you good results.
GRILL METHOD - Preheat your grill to medium-high.
- Place the chicken skin-side down and grill for about 10 minutes.
- Flip and cook for another 25–30 minutes, basting with extra marinade, until the skin is charred and a meat thermometer reads 75°C (165°F) at the thickest part.
OVEN METHOD: - Preheat the oven to 220°C (425°F).
- Place the chicken on a wire rack over a baking tray.
- Roast for about 40–45 minutes, turning once halfway through, until golden, crispy, and cooked through.
- Whichever way you cook it, let the chicken rest for 5–10 minutes before carving.
- If you would like to make an optional gravy, pour the chicken stock and wine into the tray with the chicken for the last 30 minutes of cooking. Then reduce it down by half when the chicken is resting before serving.
- To Serve, place the chicken on serving plates. If you prepared the optional gravy, drizzle it over the chicken and be sure to serve it with lemon wedges which can be squeezed over the chicken to taste at the table.
- A sprinkle of extra chilli flakes and a handful of chopped parsley never hurt either!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 4mgSodium: 543mgCarbohydrates: 36gFiber: 5gSugar: 19gProtein: 6g