Pollo Alla Diavola Grilled Chicken

Begin by butterflying the chicken. This involves removing the backbone of the chicken so it can be laid flat during cooking. It's an important step that ensures even cooking. If you're unsure how, your local butcher could be of assistance, or there are many online guides to help.

In a bowl, mix together olive oil, minced garlic, crushed red pepper flakes, minced rosemary, lemon juice, salt, and black pepper. Be generous with the salt and pepper as this forms the crust of the chicken. This fiery mixture is what gives the \diavola\ or devil name to the dish.

Coat the chicken entirely with this marinade. Ensure that you also rub some marinade under the skin for maximum flavor penetration. Gently lifting the skin from the flesh without completely removing can help with this step.

Let the chicken marinate for at least an hour in the refrigerator. If you can, leaving it overnight allows for the flavors to deeply penetrate into the chicken giving a much richer taste. Remember, the longer it marinates, the tastier it becomes.

Preheat your grill or oven to medium-high heat. If you're using a grill, create a two-zone fire for direct and indirect cooking. This technique helps in preventing scorching.

Place the chicken skin-side down on the grill or in a skillet in the oven. Cook it for about 30-40 minutes, occasionally moving it around to prevent sticking. On a grill, you may need to flip the bird occasionally to prevent flare ups.

Flip the chicken and cook for another 10-20 minutes or until the internal temperature reaches 165°F (74°C). It's best to use a meat thermometer for this to ensure the chicken is cooked through yet remains juicy.

Let it rest for about 10 minutes before carving to allow the juices to redistribute. Serve with a squeeze of fresh lemon juice for extra tang and enjoy your homemade Pollo Alla Diavola!