Chicken alla Diavola

Name: Chicken alla Diavola
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 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

4 servings

Under an hour

Buy all ingredients right below the recipe

Ingredients

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

Preparation

1
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.
2
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.
3
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.

Knuspr-Küche

Traditionally serve Kaiserschmarrn with plum compote or apple sauce for the perfect Alpine experience!