Devil’s chicken, so called because the main spice is chili pepper, today we will make it in a pan without using a grill or charcoal. In this simple recipe, you will get a juicy devil’s chicken in a pan flavored with spicy spices, but above all, you will love the tasty crispy skin.
The skill lies in browning it on both sides, directly in a pan, with a weight on top. This little secret, passed down from grandmothers, will allow you to have a crispy and golden chicken. So, follow my family tips step by step, and you will also make a delicious second course, typical of Italian tradition. Serve it with classic French fries or with tomato potatoes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 whole chicken (about 2.2 – 2.6 lbs)
- 2 teaspoons chili pepper and hot paprika (powdered)
- 1 lemon (juice and grated zest)
- to taste herbs (rosemary – marjoram – black pepper – garlic powder)
- to taste olive oil and fine salt
Steps
Wash the chicken under running water and pat it dry with paper towels. If necessary, singe any feathers on the skin. Place it on the work surface and cut it in the center, along the breastbone. Open it and turn it over with the skin side up.
Using a meat mallet, gently pound it and flatten it as much as possible.
In a large bowl, prepare the marinade by adding a few tablespoons of olive oil, chili pepper, paprika, ground black pepper, marjoram, and rosemary, salt, lemon juice, and grated zest.
Place the chicken inside and massage it with the herbs, then cover the bowl and let it marinate for at least 30 minutes. You can also let it marinate overnight.
After the marinating time, take a large non-stick pan with edges and place the chicken skin-side down. Put a sheet of parchment paper and a weight on top to keep the chicken pressed during browning. I use a pot full of water or a metal bowl.
Brown the chicken for 10 minutes on one side. Turn it over to the other side, and with the weight still on top, brown it for another 10 minutes. Turn it again and finish the last 10 minutes of browning with the weight on top.
At this point, remove the weight from the chicken, cover the pan with a lid, and finish cooking for about 30 more minutes, until it has absorbed its juices. In the last 15 minutes, I turn it with the skin facing down to make it crispy.
After cooking, serve it hot on a serving plate and cut the steaming portions directly at the table.
First, cut the chicken in half along the center line, then divide the thigh and breast in half. You can delight the palate of 4/6 people accompanied by a fresh seasonal salad.
