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.
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WHY THIS RECIPE WORKS
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...