Grilled Chicken Al Diavolo

Spice up your appetite with this fiery chicken dish.

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RATING

Grilled Chicken Al Diavolo
Lusog Notes:
This dish is high in niacin which helps keep the digestive and nervous systems healthy. It is also source of protein that helps build and repair body tissues.
Chef's Tip:
Covering the chicken with a bowl over the grill creates an oven, the heat circulates inside the bowl and cooks the chicken. To check if the chicken is cooked, pierce the joint between the thigh and leg, if the juices run clear, the chicken is cooked.
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Preparation Time

1 hr. and 10 mins.

Cooking Time

1 hr. and 15 mins.

Serving Size

8

Ingredients

FOR THE MARINADE

  • 1/4 tsp chili flakes, crushed
  • 1/2 tsp salt
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 cup oil
  • 1 pouch DEL MONTE Tomato Paste (70g)
  • 1 1/2 Tbsp garlic, crushed

  • 1 kg chicken, whole, butterfly cut
  • 1/2 cup water

Preparation

1. Combine all ingredients for the marinade.
2. Marinate chicken for 30 minutes to 1 hour.
3. Pan-grill the chicken, breast side down over high heat for 5 to 8 minutes. Flip the chicken, then turn down the heat to low. Cover the chicken with a bowl for 20 to 30 minutes or until cooked.
4. Simmer remaining marinade with water for 5 minutes. Pour over chicken or serve as sauce on the side.

Lusog Notes:
This dish is high in niacin which helps keep the digestive and nervous systems healthy. It is also source of protein that helps build and repair body tissues.
Chef's Tip:
Covering the chicken with a bowl over the grill creates an oven, the heat circulates inside the bowl and cooks the chicken. To check if the chicken is cooked, pierce the joint between the thigh and leg, if the juices run clear, the chicken is cooked.
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