Chicken Diavola
 

America's Test Kitchen did this recipe in last week's show, looked
pretty good. The basics a

1. A butterflied whole chicken, brined in a mixture with lots of garlic.

2. The bird pounded a bit in the breast area to flatten it more for even
cooking.

3. A mixture of garlic, crushed red pepper, black pepper and olive oil,
cooked a bit then worked under the skin of the chicken.

4. Cook with indirect charcoal heat, breast-side down. They used a Weber
kettle with a full chimney of briquettes off to either side. No grill
temps given, but probably pretty hot.


The exact recipe is below, note that it requires (free) registration to
view.

http://www.americastestkitchen.com/recipe/1052.shtml



Brian Rodenborn

Chicken Diavola
 

"Default User" > wrote in message
...
> America's Test Kitchen did this recipe in last week's show, looked
> pretty good. The basics a
>
> 1. A butterflied whole chicken, brined in a mixture with lots of garlic.
>
> 2. The bird pounded a bit in the breast area to flatten it more for even
> cooking.
>
> 3. A mixture of garlic, crushed red pepper, black pepper and olive oil,
> cooked a bit then worked under the skin of the chicken.
>
> 4. Cook with indirect charcoal heat, breast-side down. They used a Weber
> kettle with a full chimney of briquettes off to either side. No grill
> temps given, but probably pretty hot.
>
>
> The exact recipe is below, note that it requires (free) registration to
> view.
>
> http://www.americastestkitchen.com/recipe/1052.shtml
>
>
>
> Brian Rodenborn

It is a good recipe. I made it a few months back. Good stuff.

Scott

Chicken Diavola
 

Scott Franz wrote:
>
> "Default User" > wrote in message
> ...
> > America's Test Kitchen did this recipe in last week's show, looked
> > pretty good.

> It is a good recipe. I made it a few months back. Good stuff.


It sounds good. I have a chicken in the freezer and may try it out this
weekend.




Brian Rodenborn