Chilling Out in the Garlic-Pepper Marinade
It’s HOT HOT HOT out! And while some may like to hunker down in their A/C-chilled apartments or seek refuge in the comfort of a restaurant where someone else slaves over a hot stove, I like to turn up the heat by firing up the grill and making one of the best pollo alla diavola recipes I have ever had. It takes a little time and effort {which can all be done comfortably while your window unit pumps out cold air} — but by putting in the time and TLC to brine and marinate, you will get the most juicy, flavor-packed chicken you can ask for. So stock your fridge with a few cold ones, and get to work!
Pollo Alla Diavola
Recipe Courtesy of ASacasa
Serves: 2 hungry lads or 4 peckish birds
Pollo alla diavola is traditionally grilled over wood embers, but the chicken may also be grilled over a charcoal or gas fire, or broiled in an oven.
Herb Vinegar Marinade
- ½ cup white wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- ½ cup extra-virgin olive oil (add later)
Chicken and Brine
- 4 medium garlic cloves
- 3 bay leaves, crumbled
- 3 to 3 ½-pound chicken
- 1 cup kosher salt
- 4 quarts cold water (16 cups)
Garlic-Pepper Oil
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 4 teaspoons freshly ground black pepper
- 6 teaspoons piment d’ Espelette or Aleppo pepper, or 4 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- ½ cup olive oil
- In a small jar, combine the white wine vinegar with the dried oregano, sage and rosemary. Cover and let stand at room temperature for 2 days {Standing optional, but can be made ahead and chilled for 2 weeks.}
- Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part.
- Combine garlic heads, bay leaves, and salt in quart-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 4 quarts cold water until salt is dissolved. Immerse chicken in brine for about 2 hours.
- Take out the chickens and allow to dry. Strain the herb-infused vinegar into a small bowl and stir in the olive oil. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.
- Heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer. Rub the seasoning all over the chickens. Let the seasoned chickens stand at room temperature for 30 minutes.
- Oven Option: Preheat the oven to 425°.: Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 45 minutes. Preheat the broiler. Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.
- Grill Option: Cook skin side up, basting and flipping half-way through, but be careful not to catch the grill on fire with the oils, which could overcook the outside of the chicken before the inside is done. Cook approximately 20 minutes on the BBQ or until internal temp is 165°.
8.ate@eight 