Grilled Chicken alla Diavola with Charred Lemons

By Sprig Originals ✓ · cooked up in Sprig

Bone-in chicken thighs rubbed with garlic, rosemary and chilli, cooked slowly over the cool side of the grill until juicy, then flashed over the flames for shatteringly crisp skin. Charred lemon halves get squeezed over everything at the table. It is the classic Roman 'devil's chicken' with almost nothing to it — one bowl, one grill, and a hot honey-chilli glaze brushed on at the end.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 3 tbsp olive oil
• 4 cloves garlic, finely grated or minced
• 2 tbsp fresh rosemary, finely chopped
• 1 1/2 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp black pepper

• 1 tbsp honey
• 3 lemons (2 halved for grilling, 1 zested and juiced)
• 2 tbsp flat-leaf parsley, chopped

Instructions

1. In a large bowl, stir together the olive oil, garlic, rosemary, red pepper flakes, salt, black pepper and the zest of 1 lemon. Add the chicken thighs and rub the mixture over and under the skin. Let sit at room temperature for 20 minutes, or cover and refrigerate up to 8 hours.
2. Set up a two-zone fire: on a gas grill, light the burners on one half and leave the other off; on charcoal, bank the lit coals to one side. Close the lid and bring the grill to 400°F, then scrape and oil the grates.
3. Place the thighs skin side up on the unlit (indirect) side, arranging them so no thigh sits directly over flame. Close the lid and cook 22 to 25 minutes, until the meat near the bone reads 165°F on an instant-read thermometer.
4. Meanwhile, whisk the honey with 1 tablespoon of juice from the zested lemon. Cut the remaining 2 lemons in half and place them cut side down on the hot side of the grill for 3 to 4 minutes, until deeply charred; move them to a platter.
5. Move the thighs skin side down directly over the hot side. Grill uncovered 3 to 5 minutes, moving them as needed, until the skin is crisp and blistered — lift promptly if flames flare. Brush the skin with the honey-lemon mixture and give it 30 more seconds over the fire.
6. Rest the chicken on the platter for 5 minutes (it will climb to about 175°F), scatter with parsley, and serve with the charred lemon halves for squeezing over.

Chef's tips

Nutrition (per serving, estimated)

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