Italian · dinner
60m
Total time
4
Servings
460
kcal
medium
Difficulty
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FAQ · Things people ask
Yes. Start in a very hot cast iron skillet skin-side down with a heavy pan pressing it flat, then transfer to a 220°C oven to finish. You won't get grill char but you'll get properly rendered, crisp skin.
Assertively spicy — at least 1.5 tsp crushed peperoncino per bird, ideally more. The name means devil's chicken. If it doesn't make you pause, it isn't diavola.
2 hours is the minimum; overnight is better. A 30-minute marinade stays at the surface and the heat will burn it off before it flavors the meat.
In Rome this goes with nothing more than a simply dressed green salad. That's the right answer — the chicken doesn't need company.
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