Pollo alla Diavola

Deviled Chicken

This very traditional way of cooking a chicken could not be more simple, but the finished result is so delicious. It tastes best of all if eaten with your fingers, outdoors under a shady tree! You could also use poussins for this dish, calculating one poussin per person and reducing the cooking time as the poussins, being smaller, will take less time to cook.


  • 2 oven-ready chickens, each one weighing about lb
  • about 6 tablespoons olive oil
  • sea salt and freshly ground black pepper


  1. Cut open the chickens along the breastbone and flatten it as much as possible. You can ask the butcher to do this for you.
  2. Preheat the broiler or light the barbecue. Press the open chicken hard downward and outward to make it as flat as possible, sometimes a clean brick is used to help keep the chicken as flat as possible against the grill.
  3. Rub it all over with the olive oil, salt, and pepper. Grill them on both sides until thoroughly cooked through. You should end up with a very well browned, in fact very blackened exterior, and a well cooked but still juicy middle. Serve immediately, jointed.