Chicken alla Diavola
(0)
35 min
Under an hour
Knuspr-Küche
Hähnchen alla Diavola ist ein feuriger Klassiker der italienischen Küche, der durch seine intensive Schärfe und aromatische Kräutermarinade besticht. Der Name „Diavola“ (nach Art des Teufels) verrät bereits, dass hier reichlich Chili im Spiel ist. Durch das Aufschneiden entlang des Rückgrats gart das Hähnchen besonders gleichmäßig und wird auf dem Grill oder in der Pfanne herrlich knusprig. Ein perfektes Gericht für alle, die es pikant und rustikal lieben.
Ingredients
Preparation method
Ingredients overview
- 2 poussins (approx. 400 g each)
- 2 tbsp olive oil
- 15 g fresh red chili pepper
- 100 ml lemon juice
- 2 dried chili peppers (or chili flakes)
- 1 tbsp fresh thyme (finely chopped)
- 1 tbsp fresh rosemary (finely chopped)
- 4 bay leaves
- 1 tbsp white wine vinegar
- 1 pinch black pepper
- 1/2 tsp salt
Finely chop the fresh chili pepper and coarsely crush the dried chili peppers. Thoroughly mix all ingredients for the marinade (olive oil, lemon juice, vinegar, herbs, and spices) in a bowl.
Cut the poussins along the backbone and open them up like a book (press flat). Generously rub the meat with the marinade and let it marinate, covered, in the refrigerator for at least 3 hours, preferably overnight.
Remove the chicken from the marinade and place it skin-side down on the hot grill. Close the lid and grill for approx. 3 minutes. Flip, cover again, and grill for another 3 minutes. Repeat this process until the meat is cooked through and the skin is crispy.
Nutritional values
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