Chicken Alla Diavola The Healthy Way Recipes

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CHICKEN ALLA DIAVOLA (THE HEALTHY WAY!)



Chicken Alla Diavola (The Healthy Way!) image

This healthier version uses boneless skinless breasts instead of the traditional whole chicken spatchcocked. Chicken Alla Diavola means "Chicken in the style of the devil", which explains the heat from the hot pepper flakes.

Provided by RobertGoodman

Categories     Chicken Breast

Time 46m

Yield 4 Chicken breasts, 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves (6 ounces each)
1/4 cup fresh lemon juice
2 teaspoons dry mustard
1 tablespoon extra virgin olive oil
2 teaspoons black peppercorns (cracked)
1/2 teaspoon hot pepper flakes
coarse sea salt (to taste)

Steps:

  • Trim all of the fat from the chicken breasts. Gently flatten each breast between two sheets of plastic wrap using a cleaver to achieve uniform thickness. Arrange the chicken in a baking dish.
  • Combine lemon juice and mustard in a mixing bowl and whisk to mix whiskey in the oil pepper corns and pepper flakes poor the marinade over the chicken. Turn the breasts several times to marinade the chicken. Refrigerate for at least 30 minutes.
  • Preheat the grill to high. Oil the grate. Grill the chicken breasts until cooked, about 2 to 3 minutes per side, seasoning with salt and basting with any extra marinade.

Nutrition Facts : Calories 166.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.4, Carbohydrate 2.3, Fiber 0.6, Sugar 0.5, Protein 15.6

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)



Pollo Alla Diavola (Devilish Chicken) image

This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia."

Provided by threeovens

Categories     Whole Chicken

Time P1DT25m

Yield 4 serving(s)

Number Of Ingredients 6

3 1/2 lbs chicken, butterflied
1/4 cup olive oil
kosher salt & freshly ground black pepper
cayenne pepper or crushed red pepper flakes
1 cup dry white wine
lemon wedge, for serving

Steps:

  • To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
  • Spread open chicken and press down with hands to flatten (it should "crack").
  • Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
  • Cover and refrigerate chicken for several hours or overnight.
  • Heat the grill to medium high heat.
  • Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
  • After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
  • Once done, transfer to a cutting board and cut it into serving pieces.
  • Serve hot, with lemon wedges.

Nutrition Facts : Calories 687.4, Fat 49.9, SaturatedFat 12.3, Cholesterol 181.1, Sodium 172.3, Carbohydrate 1.5, Sugar 0.6, Protein 45

SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)



Spicy Chicken With Olives (Pollo Alla Diavola Con Olive) image

Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!

Provided by Nif_H

Categories     Whole Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

extra virgin olive oil
2 (3 1/2-4 lb) whole chickens, backbones removed (remove using good kitchen shears)
2 tablespoons Dijon mustard
2 tablespoons fresh ground black pepper
2 tablespoons oregano or 2 tablespoons sage, finely chopped
1 tablespoon rosemary, finely chopped
1 teaspoon red pepper flakes
coarse sea salt
1 cup green and black olives, pitted
1 cup dry white wine

Steps:

  • Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
  • In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
  • Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
  • Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.

Nutrition Facts : Calories 806.7, Fat 56.9, SaturatedFat 15.9, Cholesterol 249.5, Sodium 456.4, Carbohydrate 4.4, Fiber 1.6, Sugar 0.5, Protein 59.3

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