Charcoal-Grilled Chicken alla Diavola

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Appears in Cook's Illustrated July/August 2003, America's Test Kitchen TV

This Italian grilled chicken is simple and quick to prepare (that's the good news), but it can also turn out charred and searingly hot.

SERVES 3 to 4

TIME 1¾ hours, plus 2 hours brining and 40 minutes cooling

has video


To perfect our chicken alla diavola recipe, we needed ingredients for a well-rounded but not overly spicy diavola flavor. We started by brining the chicken to keep it juicy, adding crushed garlic and bay leaves to the brine for flavor. A co...