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Chicken Diavolo

Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 4
Calories: 453kcal


  • 2 large jalapeño peppers
  • 2 serrano chilis
  • 3/4 cup extra virgin olive oil + more for sautéing
  • 1 TBS cayenne
  • 1 TBP sweet paprika
  • 1 tsp freshly ground black pepper
  • 2 cloves garlic minced
  • 1 small whole chicken
  • 2-1/2 lemons reserve 1/2
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper


  • Get ingredients together and make sure you have everything.
  • Chop the jalapeño and serrano chili peppers and place them in a small saucepan over medium heat. Add 3/4 cup of olive oil. Stir in the cayenne, paprika, and black pepper. Steep over for about 12 minutes. Add the garlic and continue to steep for 3 minutes longer. Allow the oil to completely cool. Place in a bowl or jar and cover. Put the cooled oil in the refrigerator and allow it to sit overnight.
  • Rinse the chicken under cold water and pat dry with paper towels. Using a heavy chef’s knife and kitchen shears, cut the bird into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings. Reserve the backbone for stock. This video shows how to butcher a whole chicken.
  • Strain the chili oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil and place the pieces in a large zip-top bag. Place the bag inside a baking dish to catch spills and refrigerate for at least 4 hours.
  • Preheat your oven to 500°F. Heat a cast-iron or other heavy oven-proof skillet over medium-high heat until it’s quite hot, approximately 5 minutes. Meanwhile, remove the chicken from the chili oil and pat it dry. Season the chicken with salt and pepper.
  • Pour enough olive oil into the skillet to just coat the bottom. Put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, about 8 to 10 minutes. Turn the chicken skin-side up.
  • Put the skillet in the oven and roast the chicken for about 20 minutes, or until the internal temperature of the thigh reaches 170°F when checked with a digital meat thermometer.
  • Remove the chicken to a serving platter and juice the half lemon all over the top. Grind more pepper over the chicken and allow it to rest for 10 minutes.
  • Serve the spicy chicken while warm with your favorite sides.



Calories: 453kcal | Carbohydrates: 6g | Protein: 7g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 609mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 50mg | Calcium: 19mg | Iron: 1mg