Grilled Chicken Diavolo
To transform this chicken from dull to diabolical, you need your marinade to do double duty.
Why This Recipe Works
To make a chicken diavolo that was truly fiery, we took it to the grill. A mixture of herbs, spices, lemon, oil, sugar, and two kinds of pepper—black and red—does double duty, first as a marinade for bone-in, skin-on chicken parts and then as a sauce for the cooked chicken. We build a two-level fire, starting the chicken on the cooler side of the grill and then moving it over a hot fire to char the outside and crisp the skin; a wood chip packet adds smoky depth. Cooking the reserved marinade mixture mellows the garlic bite, and a splash of lemon juice finishes the sauce.
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