Pollo alla diavola
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Serves:     people
Notes from Anna

Pollo alla diavola is intensely seasoned and the name refers to both the heat of the spices and the manner in which it's cooked.   This Italian classic was  traditionally grilled over wood embers.  This recipe is perfect for barbecuing but the chicken can also be cooked in a hot oven for about 45-50 minutes or until the juices run clear.




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  1. Rinse the rosemary sprigs and tear off the needles. Peel the garlic and slice finely. Mix the olive oil and wine vinegar in a bowl. Add the garlic slices and a little salt.
  2. Place the chicken in a glass dish and sprinkle with the rosemary needles and the cayenne pepper. Drizzle the marinade over the chicken, cover the dish with cling film and chill for one hour.
  3. Barbecue the chicken over medium hot coals, covered, for 15 minutes on each side, or until the juices run clear, basting regularly with the remaining marinade.

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