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You are here: Home > Archives > Devil’s Chicken (Pollo Diablo)

Devil’s Chicken (Pollo Diablo)

June 3, 2020 (last updated March 16, 2021)

3 Comments

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Devil's chicken is a roasted spatchcock chicken rubbed with butter parsley paste

Devil’s chicken (Pollo Diablo) is a spatchcock chicken marinated with olive oil, lemon, chilies, and roasted in a high heat oven.

Once roasted, immediately rub the chicken with butter paste made with shallow, garlic, parsley and broil it to get the charred look. You will have juicy tender chicken in every piece with lots of wonderful flavor.

Pollo Diablo is on a serving platter with roasted baby potatoes

What is a Spatchcock chicken?

To spatchcock a chicken basically means to butterfly the chicken and remove the backbone. Because a spatchcock chicken requires less time in the oven, you end up with a super juicy bird. Even the breast won’t be dry but moist.

Pollo Diablo is cut up and served with roasted potatoes

Marinading the chicken

In order to make the chicken extra flavorful, you will want to marinade with olive oil, lemon juice, red chilies, and some herbs (if using). Marinate the chicken for at least one hour or chill in the fridge up to 24 hours. Make sure to turn the chicken around to ensure even marinading.

What’s in the butter paste?

Shallot, garlic, parsley, and butter is processed in a mini food processor until it forms into a paste. The butter paste makes the chicken extra moist and flavorful.

Is this devil’s chicken very spicy?

Although it has five small red chilies, the chicken roast is not spicy at all. The chilies gets mellower while roasting and adds a very gentle heat to the chicken.

Devil's Chicken is served for dinner

What to serve with Devil’s chicken?

You can roast the potato together with the chicken to make the one dish meal. Mashed potatoes or rice pilaf would be another great choice.

Devil's Chicken

Devil’s Chicken (Pollo Diablo)

Holly Ford
Devil's chicken (Pollo Diablo) is a roasted spatchcock chicken with olive oil, lemon, and chilies. Rub butter parsley paste at then end.
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Prep Time 15 mins
Cook Time 40 mins
Marinating time 1 hr
Total Time 1 hr 55 mins
Course Dinner, Main Course
Cuisine Western
Servings 4 people

Equipment

  • mini food processor

Ingredients
  

  • 3 to 3-1/2 lb whole chicken
  • salt & pepper to season
  • 5 small red chilies finely minced
  • juice of 1 lemon
  • 1/3 cup olive oil
  • 3-4 sage leaves or 1 sprig rosemary
  • 1 large shallot diced
  • 3 cloves garlic
  • 1 handful parsley
  • 3 tbsp butter softened
  • 1/2 tsp salt

Instructions
 

  • Remove a backbone from chicken and cut out the top portion of beast bone. Flatten the chicken and season generously with salt and pepper. Place the chicken in a baking tray.
  • Sprinkle the red chilies on the chicken and drizzle with lemon juice and olive oil. Toss to coat the chicken well.
  • Add the herbs to the chicken and put the skin side up. Let it marinate for at least 1 hour. Turn the chicken over so that the skin side down after 30 minutes
  • Preheat the oven to 450˚F. Roast the chicken for 30 minutes turning the chicken to the other side half way through the roasting.
  • Meanwhile, process shallot, garlic, parsley until finely minced. Add the butter and process again to make a paste. Season the paste with salt.
  • When chicken is roasted and fully cooked, switch the oven to a broil setting. Spread the half of butter paste on the skin. Broil for 2-3 minutes. Spread again with the rest of butter paste on the chicken and broil for another 2-3 minutes or until the skin gets slightly charred but not burning the butter paste.
  • Let the chicken rest for 10 minutes. Carve the chicken into pieces and serve warm.

Video

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Keyword chicken roast, lemon, mini food processor, parsley, Pollo Diablo, sage, shallot, spatchcock, whole chicken
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Filed Under: Archives, Main Dishes, Recipes, Western Recipes Tagged With: Chicken, Parsley, Sage

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Comments

  1. Angie@Angie's Recipes says

    June 3, 2020 at 10:35 pm

    The chicken looks indeed very juicy and tender! Love that beautiful charred look 🙂

    Reply
  2. kitchenriffs says

    June 4, 2020 at 1:10 pm

    This looks like a terrific way to cook chicken! Like Angie, I love the charred look. And flavor. 🙂 Neat recipe — thanks.

    Reply
  3. Abbe@This is How I Cook says

    June 4, 2020 at 3:59 pm

    The chicken sounds great and I love those Dansk dishes. Hard to believe I’ve had the same ones for 40 years!

    Reply

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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