Pollo Alla Diavola Split Chicken with Hot Mustard Marinade
Ignite your taste buds with Pollo Alla Diavola, a fiery split chicken masterpiece marinated in a bold hot mustard blend. This Italian-inspired recipe combines Dijon and whole-grain mustards with a zesty kick of red chili flakes, smoky paprika, and fresh rosemary, creating a marinade that’s equal parts tangy, spicy, and aromatic. Spatchcocked for even cooking, the chicken is infused with flavor overnight and then grilled or roasted to golden perfection, with occasional basting for extra succulence. Ideal for a family dinner or outdoor barbecue, this dish is a sensational choice for those craving smoky, spicy chicken with a gourmet twist. Pair it with roasted vegetables or a crisp green salad for a meal that will leave everyone savoring every bite. Perfect for lovers of grilled chicken recipes, spicy marinades, and Italian cuisine!
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 4 tablespoons Olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons Whole-grain mustard
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 2 teaspoons Smoked paprika
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Place the whole chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten the bird. Pat the chicken dry with paper towels.
In a medium bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, lemon juice, minced garlic, red chili flakes, smoked paprika, rosemary, salt, and black pepper until well combined to create the marinade.
Place the spatchcocked chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Cover the dish or seal the bag, and refrigerate for at least 2 hours, or overnight for best results.
Preheat a grill to medium heat or preheat your oven to 400°F (200°C) if roasting. If grilling, oil the grates to prevent sticking.
Remove the chicken from the marinade, letting excess drip off. Reserve the marinade to baste the chicken during cooking.
If grilling, place the chicken skin side down on the grill. Grill for 15 minutes, then flip it over and continue grilling for another 25-30 minutes until the internal temperature reaches 165°F (74°C). Baste occasionally with the reserved marinade.
If roasting, place the chicken skin side up on a baking sheet lined with foil or a roasting pan. Roast for 40-45 minutes, basting with the reserved marinade halfway through, until the internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and let it rest for 10 minutes before carving. Serve hot with your favorite sides and enjoy the spicy, tangy flavors of Pollo Alla Diavola!
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
