I stole this recipe for Pollo Diavolo (Deviled Chicken) from a cookbook called Grilling: More than 100 Recipes. This tasty grilled chicken gets most of its flavor from a lemon marinade. Lemon juice, olive oil, garlic and red pepper flakes are combined for the marinade. Half of the marinade is refrigerated with the chicken overnight and the other half is brushed on the chicken while grilling. Once the chicken is cooked a seasoned butter is spread on top to help make the chicken extra moist. Another tasty recipe to grill this summer!
Combine ¼ cup olive oil, 3 tbsp lemon juice, 6 minced garlic cloves and 1 to 2 tsp red pepper flakes in a small bowl.
Place 2 lbs chicken breasts (cut as desired) into a large plastic resealable bag. Pour half of the marinade on the chicken. Toss to coat the chicken, refrigerate overnight. Reserve the other half of the marinade.
In another small bowl add 3 tbsp softened butter, 1 tsp dried sage, 1 tsp dried thyme, ¾ tsp coarse salt and ¼ tsp ground red pepper or black pepper.
Then using a fork, mash the spices into the butter. Mix well to combine. Cover and refrigerate.
Prepare grill for direct cooking. Remove chicken from marinade; reserve marinade. Then place chicken on grid; brush with reserved marinade.
Next grill, covered, over medium-high heat 8 minutes. Turn and brush with remaining marinade. Grill, covered, 8 to 10 minutes or until cooked through.
Transfer chicken to a serving platter.
Then spread the reserved herb butter over the chicken. (The butter will start melting right away.)
Serve warm.
If you liked this recipe for Pollo Diavolo (Deviled Chicken) you can try other grilled chicken recipes like Grilled Lemon Garlic Chicken or Ranch Chicken Strips.
Pollo Diavolo (Deviled Chicken)
Ingredients
- 8 skinless, bone-in chicken thighs (2 ½ to 3 lbs)
- ¼ cup olive oil
- 3 tbsp lemon juice
- 6 cloves garlic minced
- 1 to 2 tsp red pepper flakes
- 3 tbsp butter softened
- 1 tsp dried or rubbed sage
- 1 tsp dried thyme
- ¾ tsp coarse salt
- ¼ tsp ground red pepper or black pepper
- Lemon wedges
Instructions
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Place chicken in a large resealable food storage bag. Combine oil, lemon juice, garlic and red pepper flakes in a small bowl; pour over chicken. Seal bag; turn to coat. Marinate in refrigerator at least 1 hour or up to 8 hours, turning once.
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Prepare grill for direct cooking. Remove chicken from marinade; reserve marinade.
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Place chicken on grid; brush with reserved marinade. Grill, covered, over medium-high heat 8 minutes. Turn and brush with remaining marinade. Grill, covered, 8 to 10 minutes or until cooked through.
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Meanwhile, combine butter, sage, thyme, salt and ground pepper in small bowl; mix well. Transfer chicken to serving platter; spread herb butter over chicken. Serve with lemon wedges.
Recipe Notes
I substitute boneless chicken breasts for the chicken thighs.