BBQ chicken diabolico

by Jan Peters
(Rockland, Maine)


- 2 small chickens, about 3 lbs each, cut into at least 4 pieces each

For the marinade:

- Zest and juice from 2 oranges and 4 lemons
- 1/2 cup olive oil
- 5 tablespoons hot pepper flakes
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 1 tablespoon coarse (kosher) salt, or to taste
-1 tablespoon black pepper, or to taste


Mix all the marinade ingredients except the hot paprika and salt and pepper in a suitably sized bowl.

Put the chicken dishes in a casserole dish large enough to hold them comfortably and pour the marinade over them. Turn the pieces to coat them, cover the dish and refrigerate for a minimum of one hour (longer is better, as the tastes will develop over a lengthier period. You can marinate for up to 6 hours).

Remove the chicken from the marinade, and sprinkle the pieces with the salt and pepper.

Place the chicken skin side down on the grill, and cook for 25 to 30 minutes, or until the chicken is cooked through and the skin is dark golden brown. Turn the pieces occasionally to ensure even cooking. As the pieces are of varying size and thickness, some pieces will be ready before the others. Just leave these on the side of the grill to keep them warm until all are ready.

When all the pieces are ready, sprinkle the pieces with the hot paprika, and serve.

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