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Cooking Italy: Grilled Chicken alla Diavola, Roman Style

A succulent way to grill chicken.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 1 teaspoon sea salt and more for seasoning
  • 3 1/2 pound organic chicken
  • 2 tablespoons peppercorns
  • extra virgin olive oil
  • juice of 1/2 lemon or more


  • - 3 days in advance: Rinse and pat dry chicken. Cut up the middle of the back, press down. Cut out the back bone.
  • Salt inside and out, pat dry, wrap and refrigerate.
  • On cooking day, rinse chicken, pat dry, put in large bowl.
  • Crush peppercorns in a ziploc bag with hammer or mallet. Pour over chicken, pat into both sides.
  • Mix olive oil and lemon juice. Pour onto chicken. Marinate for 2 - 3 hours in refrigerator.
  • Take out of refrigerator, for one hour before cooking,
  • Light grill 30 minutes before grilling to get very hot.
  • Cut up through the back of the chicken and flatten chicken before placing it on grill.
  • Cook for 20 to 30 minutes until chicken is done (registers 160 with thermometer).