It’s a very common way to prepare chicken in the summer when barbecues are more than welcome! Its name derives from the fact that lots of pepper was used and whoever ate this chicken would send the
cook to hell! This story is of course a legend whereas, the fact that this chicken cooks over coals and flames is probably the real reason as to why it’s called deviled chicken.
Ingredients
FOR THE MARINADE
1/4 tsp chili flakes, crushed
1/2 tsp salt
1 tsp rosemary
1 tsp thyme1 cup oil
1 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.
