Pollo alla Diavola: Traditional Spicy Italian Chicken

This is not your average Sunday roast. Pollo alla Diavola, which literally means Devil’s Chicken,” is bold, spicy, and just a little bit wicked. It’s the kind of dish that doesn’t whisper “eat me,” it practically yells it from the pan.

Slathered in chili-spiked olive oil and cooked low and slow until it’s golden, crispy-skinned, and impossibly juicy, this is a chicken that means business. Whether you’re feeding spice lovers, Italian food fanatics, or anyone who appreciates a plate that packs a punch, Pollo alla Diavola brings the heat in the most delicious way.

What Is Pollo alla Diavola?

Pollo alla Diavola hails from central Italy, and it’s exactly what it sounds like. Which is chicken that's been marinated with chili and olive oil, then grilled or pan-cooked until the skin is crispy and the flavors are practically erupting with personality.

But why is it partially called diavola? Because this bird bites back. The devil part of the name refers to the fiery heat from the chili, which was historically rare in Italian cuisine.

Traditionally, the chicken is butterflied or spatchcocked, then pressed down with a weight as it cooks to give it that crisp, seared finish. However, it's still a favorite across Italy especially in Rome and Tuscany, and beloved by those who like their comfort food with a spicy twist.

Pro Tips for The Best Pollo alla Diavola

• Remember that tenderizing is important. Flattening the chicken helps it cook evenly and gives it that irresistible crispy skin.
• Use the real deal olive oil. A peppery, high-quality extra virgin olive oil is key for infusing flavor.
• Adjust your chili powder to taste, but know that this dish is meant to sizzle!
• Cook low and slow because this dish equals perfect texture. Turning the chicken every 15 minutes helps build that crispy crust while keeping the inside juicy.
• Before carving, give the chicken 5–10 minutes to relax so the juices redistribute.

Frequently Asked Questions

What Cut of Chicken Should I Use?

Whole chicken, preferably spatchcocked or flattened, is traditional. But you can also use bone-in chicken thighs or a halved chicken if that’s easier. The goal is juicy meat with crispy skin.

How Spicy Is Pollo alla Diavola?

That’s up to you. Some versions are just warmly tingly, while others will have your tastebuds tap-dancing. Use more or less chili powder depending on your heat tolerance.

Can I Make This in the Oven?

If a stovetop or grill isn’t available, you can roast the chicken in a 180°C (350°F) oven. Use a cast iron or oven-safe skillet for best results, and don’t forget to flip it every 15 minutes.

What Can I Serve with It?

Roasted potatoes, sautéed greens, crusty bread, or anything that can handle a little heat. A chilled mint sorbet afterward wouldn’t hurt either.

How to Store Pollo alla Diavola

Store Pollo alla Diavola in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet or in the oven to maintain crispiness. Also, once they are fully cooled, wrap portions tightly in foil or plastic wrap, then place in freezer-safe bags and freeze for up to 1 month.

How to Make Pollo alla Diavola

Place the chicken on a cutting board and give it a few solid whacks with a meat tenderizer.

In a small bowl, mix together the extra virgin olive oil, chili powder, and a generous pinch of salt. This fiery elixir is the soul of the dish.

Brush the marinade all over the chicken, including the top, bottom, under the wings, everywhere.

Pour any leftover marinade into your skillet or pan and spread evenly.

Lay the chicken flat inside, set your heat to low, and let it cook.

Cook the chicken for 60 minutes, flipping it every 15 minutes. This slow tango builds up flavor and crispy skin while keeping things juicy.

Once beautifully bronzed and cooked through, place the chicken on a platter, slice it up, and serve hot.