Italian · Dinner
Spicy Brick-Grilled Tuscan Chicken
Pollo alla Diavola
A Tuscan-style devil's chicken — a spatchcocked half chicken marinated with chilli, garlic, lemon, and rosemary, then grilled flat and weighted under a brick or plate, served with a base of cannellini beans and bitter cicoria greens.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
2gSugar
6gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Mix 2 tsp chilli flakes, 8 minced garlic cloves, zest from both lemons, juice of 1 lemon, 4 tbsp chopped rosemary, 6 tbsp olive oil, 1 tsp salt, and 1 tsp pepper. Pat both spatchcocked chickens dry, rub marinade all over and under skin on each bird. Marinate 15 minutes at room temperature.
2
Char
Heat a large cast-iron skillet (or two medium skillets) over medium-high heat 4 minutes until smoking. Lay both chicken halves skin-side down, weight each with a foil-wrapped brick, cook 12 minutes without lifting until skin is deeply charred and crisp. (If using one skillet, cook one chicken at a time.).
3
Char 2
Remove weights, flip both chickens, replace weights, cook 12 minutes more until internal temperature reaches 75°C at the thigh. Lay both lemon halves cut-side down beside the chicken(s) for the last 3 minutes to char.
4
Saute
While chicken rests 5 minutes tented with foil, heat 3 tbsp olive oil in a wide skillet over medium heat. Add 4 smashed garlic cloves and 0.5 tsp chilli flakes, cook 60 seconds until fragrant.
5
Build
Add 300g cicoria with 0.5 tsp salt, toss 4 minutes until wilted. Stir in 300g drained cannellini beans, cook 2 minutes to warm through. Squeeze 2 tbsp lemon juice over the mixture.
6
Plate
Spoon beans and greens onto two warm plates, lay one chicken half on top of each serving skin-side up, squeeze charred lemon halves over the meat. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 760g (26.8 oz) bone-in half chicken
- 2 tsp dried chilli flakes
- 12 garlic cloves
- 2 lemons
- 4 tbsp fresh rosemary leaves
- 90ml (1/2 cup + 2 tbsp) olive oil
- 2 tsp fine sea salt
- 1 tsp black pepper
- 300g (10.6 oz) cooked cannellini beans
- 300g (10.6 oz) cicoria
- 4 tbsp lemon juice