Grilled Chicken Alla Diavola
- Chicken and Brine
- 2 medium garlic heads
- 3 crumbled bay leaves
- 1/2 cup salt
- 1 whole chicken 3 to 3 1/2 pounds butterflied and pounded (turn breast side down and cut along the backbone and remove it and then pound it with a mallet to a fairly even thickness)
- Garlic Pepper Oil
- 4 medium garlic cloves minced and pressed (about 4 tsp)
- 2 tsp ground black pepper
- 2 tsp red pepper flakes
- 1/4 cup olive oil
1. To brine the chicken, combine the garlic heads, bay leaves, and salt in a gallon size bag or large bowl. Using a rubber mallet, pound the mixture until garlic cloves are crushed. Transfer to a large bowl and add 2 quarts water and immerse the chicken in the brine, in the fridge, for 2 hours.
2. While the chicken is brining, heat the garlic, pepper, red pepper flakes and oil over medium heat in a small sauce pan until the garlic is fragrant and sizzling and until the mixture registers 200 degrees, about 3 minutes. Remove from the heat and cool to room temperature, about 40 minutes. Measure 2 tbsp into 2 small bowls and set aside.
3. Remove the chicken and pat dry with paper town. Slip your fingers under the skin of the breast and rub 2 tbsp oil beneath the skin.
4. Gas Grill. Turn all burners to high, close the lid and let heat up for 15 minutes. Scrape the grill grate clean with a wire brush; lightly dip a small wad of paper towels in oil and holding the wad in tongs, oil the grill. Turn all burners to medium low and position the chicken skin side down on the center of the grate, cover and cook until a thermometer inserted into the thickest part of the thigh registers 170 to 175. Transfer to a cutting board and let rest 10 minutes. Drizzle chicken with remaining infused oil and serve.