Pollo alla diavola

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Servings: 6-8

We’ve been grilling this flavorful dish for years. It’s especially nice now in the Spring and into the early summer when we still have lemons left on the trees. The chicken is marinated in sage, pepperoncino and lemon from the garden, along with a lots of garlic. Lemons are grilled alongside the chicken for a intensely flavored garnish. Assemble in the morning for lunch or dinner and all that separates you from a great meal is the time it takes to grill it.

This recipe was originally published in Greek for the May 2014 issue of Taste magazine.

Marinate in low, shallow dishes for at least two hours or overnight, turning once:
8 oyster-cut chicken quarters
3 cloves garlic, sliced
8-10 sage leaves
2 fresh chili peppers
juice and zest of 2 lemons
olive oil, enough to coat

GREMOLATA
In a small bowl, combine:
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 garlic cloves
1/4 cup butter, softened
1/4 cup parsely, chopped

Heat grill to hot. Turn grill down to medium, place the chicken skin-side down and grill for 10 minutes. Turn once counter-clockwise to make grill marks. Flip and repeat, checking for doneness. If not cooked through, keep cooking until juices run clear. Grill lemons, if desired.

Turn grill off and brush gremolata on chicken pieces right on the grill. Remove to a large platter and garnish with grilled lemons and sprigs of sage.

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Luxury Touch: If you want a lot of spice, chop 1/2 chili paper and sprinkle over finished chicken. Instead of grilling lemons, serve with wrapped lemons.