Pollo alla diavola (Devilled chicken)

The red chillies really provide a kick to these kebabs so maybe not a dish for the feint-hearted; the lemon provides a beautifully refreshing zing though that goes very nicely with Finocchi insalata di arance e rucola (fennel, orange and rocket salad). These would be great made in advance and served at a picnic too.

Serve with salad to make into a main dish for 4.

Pollo alla diavalo

I’m afraid I was in a rush the day I made this, so it isn’t a very good picture; I’m hoping you can see how the marinade coats the chicken and goes sticky and delicious!

The ingredients:

Olive oil
Chicken breasts – 4
Garlic – 2 cloves
Dried red chilli flakes – 2 tsp
Zest and juice of 2 lemons
Salt and black pepper

Another lemon whose juice can be drizzled over the cooked kebabs before serving.

The recipe:

  • Add a couple of glugs of olive oil to a shallow dish, and add the lemon zest and juice, crushed/very finely chopped garlic, chillies, salt and pepper.
  • Chop the chicken into bite-size chunks and add to the marinade. Cover and leave to marinate in the fridge for a couple of hours*.
  • Thread the meat onto skewers (think 2 kebabs per person).
  • Grill or barbecue the kebabs for about 8 minutes**.

*I often make this on a whim and don’t have enough time to marinate it at all, but it still always tastes amazing.

*I STRONGLY ADVISE YOU TO FOLLOW THE COOKING INSTRUCTIONS ON THE PACKET/FROM YOUR BUTCHER AS COOKING TIME WILL BE HIGHLY DEPENDENT ON THE SIZE OF THE CHICKEN PIECES, NOT TO MENTION YOUR COOKING APPLIANCE. THIS GOES FOR EVERYTHING ON MY BLOG.

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