Shelly's Recipe

GRILLED CHICKEN ALLA DIAVOLA

Category: Poultry I

Chicken and Brine
2 medium heads garlic
3 bay leaves, crumbled
1/2 cup salt
1 whole chicken, butterflied and pounded (see below)

Garlic-Pepper Oil
4 medium cloves garlic, pressed through garlic press or minced (about 4 tsp)
2 tsp ground black pepper
2 tsp red pepper flakes
1/4 cup olive oil
Vegetable oil for grill grate
1 lemon cut into wedges, for serving

TO BRINE THE CHICKEN: Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.

FOR THE GARLIC-PEPPER OIL: While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.

TO FLAVOR THE CHICKEN: Remove chicken from brine and thoroughly pat dry with paper towels. Apply 2 tbsp infused oil beneath skin.

TO GRILL THE CHICKEN: Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and bank half of coals on either side of grill, leaving midsection of grill free of coals. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip small wad paper towels in vegetable oil; holding wad with tongs, wipe grill grate. Position chicken skin-side down on grill grate over area with no coals; cover grill and fully open lid vents.

Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.

How to Butterfly, Pound, and Season a Chicken

Use kitchen shears to cut through bones on either side of backbone, then remove and discard backbone.

Flip chicken over and use heel of your hand to flatten breastbone.

Cover chicken with paper towels to protect skin, then pound flat using meat pounder or rubber mallet.

After brining, slip fingers underneath skin of breast and legs to loosen membrane. Rub marinade under skin.