Pollo Alla Diavola

Ingredients

Fresh rosemary

2 tablespoons, chopped

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon

Red pepper flakes

1-2 teaspoons, to taste

Garlic

4 cloves, minced

Lemon

1, juiced and zested

Olive oil

1/2 cup

Chicken (preferably bone-in pieces)

4 pounds

Instructions

1. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.
2. In a mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, red pepper flakes, salt, black pepper, and chopped rosemary. Whisk until well blended to create a flavorful marinade.
3. Place the chicken pieces in a large ziplock bag or a shallow dish and pour the marinade over them. Seal the bag (or cover the dish) and massage the marinade into the chicken, ensuring an even coating. Allow it to marinate for at least 30 minutes at room temperature, or refrigerate for up to overnight for deeper flavor.
4. Once marinated, remove the chicken from the marinade and discard any excess marinade.
5. Place the chicken pieces on the grill, skin side down. Grill for 15-20 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Use a meat thermometer to ensure perfect cooking.
6. Remove the chicken from the grill and let it rest for 5-10 minutes before serving to allow the juices to redistribute.
7. Serve the Pollo alla Diavola with your favorite side dishes, such as a crisp green salad, grilled vegetables, or roasted potatoes. Enjoy the delightful balance of spice and tenderness!