Grilled butterflied chicken diavolo from America's Test Kitchen Master of the Grill: Foolproof Recipes, Top-Rated Gadgets, Gear & Ingredients Plus Clever Test Kitchen Tips & Fascinating Food Science (page 256) by America's Test Kitchen Editors

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Notes about this recipe

  • Eat Your Books

    Chicken brines 2 hours.

  • bob.mack on September 05, 2023

    The flavoring of the brine and the red pepper flake oil was fine, but I was most impressed with the technique. Instead of cooking briefly over a direct flame and then moving to the indirect side of the grill, this recipe has the chicken cooked skin-side down directly over a low flame the entire time (I used a gas grill). It came out great and the skin didn't burn at all.

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