Grilled Chicken Diavolo Recipe 485

Steps:

• 1. Pat chicken dry with paper towels. Whisk oil, garlic, rosemary, lemon zest, pepper flakes, sugar, 1 teaspoon pepper, and paprika together in bowl until combined. Reserve ¼ cup oil mixture for sauce. (Oil mixture can be covered and refrigerated for up to 24 hours.) Whisk 2¼ teaspoons salt into oil mixture remaining in bowl and transfer to 1-gallon zipper-lock bag. Add chicken, turn to coat, and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. 2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Place wood chip packet on larger pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. 2B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425 degrees.) 3. Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 8 to 12 minutes. Flip chicken, cover, and cook until white meat registers 155 degrees and dark meat registers 170 degrees, 7 to 10 minutes. 4. Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, about 3 minutes. Flip and continue to cook (covered if using gas) until white meat registers 160 degrees and dark meat registers 175 degrees, 1 to 3 minutes. Transfer chicken to platter, tent loosely with foil, and let rest for 5 to 10 minutes. 5. Meanwhile, heat reserved oil mixture in small saucepan over low heat until fragrant and garlic begins to brown, 3 to 5 minutes. Off heat, whisk in lemon juice and ¼ teaspoon salt. Spoon sauce over chicken. Serve.

Steps:

• Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
• Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
• Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
• Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees, with racks in middle and upper thirds. In a small bowl, stir together rosemary, oregano, chiles, lemon zest and juice, and 1 tablespoon pepper. Lightly coat a 9-by-13-inch baking dish with oil. Place chicken, skin side up, in dish. Spread herb mixture over chicken and under skin of breast. Season with salt and drizzle with 1 teaspoon oil.
• Roast chicken on upper rack, 10 minutes. Meanwhile, place bell peppers and onion on a rimmed baking sheet and drizzle with 2 tablespoons oil. Gently toss vegetables to coat, then arrange in a single layer and season with salt and pepper. Add wine to dish with chicken and roast vegetables on middle rack, 20 minutes.
• Remove both pans from oven. With tongs, transfer vegetables to pan with chicken, arranging them around bird. Continue roasting until skin is golden and chicken is cooked through (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 20 minutes. Let rest 10 minutes before carving. Serve chicken warm or at room temperature with peppers, onion, and pan juices.