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Devilled chicken: a succulent recipe

devilled chicken

A tasty and very easy preparation that will also satisfy your craving for spicy: here's how to prepare a perfect chicken alla diavola!

Devilled chicken is a very easy recipe that requires just a few steps. The origin of the name of the recipe is not known for sure, but it can be hypothesized that it derives from the fact that, once upon a time, it was cooked in a large pot over a very high flame, and hence the association with hell . So, if you don't really want to cook, but just want to get your hands dirty while enjoying this delicious chicken, follow these simple steps and let us know how you got it!

For this recipe, we will use a whole chicken (the ideal is the free-range one, better if already cleaned by your trusted butcher). Here's how to prepare it.

devilled chicken
devilled chicken

Devilled chicken recipe

  1. Take the chicken and make a deep incision from top to bottom, in order to then uniform the cooking (you can do it either along the back or along the whole chest!).
  2. At this point, open and flatten the chicken by beating it well. The more you do this step well, the better the cooking will be. Rinse under cold water then pat the chicken dry with a tea towel.
  3. Pour the oil into a bowl, add the chilli pepper, salt and a mix of herbs that you have already chopped.
  4. With a kitchen brush (but you can also choose to use your hands) grease the chicken with the mix of oil and herbs without omitting any part, internal and external.
  5. In a very hot frying pan large enough to hold the chicken, heat 2 or 3 tablespoons of oil and place it on the cut side . Cover with a lid and, if possible, place a heavy object on it, it will make a difference!
  6. Leave it like this on a high flame for about 5 minutes, and then turn it over. Repeat this operation about 5-6 times over medium heat for the rest of the cooking. Consider that if the chicken, for example, weighs 1 kg it will take 50-60 minutes and, if it is a little smaller, around 40-45 minutes. Now you can serve it in pieces or, as we do, you can eat it with your hands.


Keep it in the fridge for 1/2 days in a tightly closed container. Even if you have more leftover than you can eat, we advise against freezing it: rather, give it a new life by making a savory pie, meatballs or an omelette with the meat.

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Pan-fried chicken thighs: a tasty (and quick) second course

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