CHICKEN DIAVOLO REDEEMED ON THE GRILL
Makes: 4 servings Preparation time: About 15 minutes to make marinade; 45 to grill chicken; 1 to 24 hours marinating time 3 lbs. (1.4 kg) bone-in chicken pieces (split breasts, cut in half, drumsticks and/or thighs), trimmed ½ cup (125 mL) extra-virgin olive oil 4 garlic cloves, minced 1 tbsp (15 mL) chopped fresh rosemary 2 tsp (10 mL) grated lemon zest (save lemon for juice) 2 tsp (10 mL) red pepper flakes 1 tsp (5 mL) sugar 1 tsp (5 mL) black pepper ½ tsp (2.5 mL) paprika 2 ¼ tsp (11 mL) salt ( first amount) 1 cup (250 mL) wood chips For the sauce; 4 tsp (20 mL) lemon juice Additional ¼ tsp (1 mL) salt (second amount)
1. Pat chicken dry with paper towels. Whisk oil, garlic, rosemary, lemon zest, pepper flakes, sugar, black pepper and paprika together in a bowl until combined. Measure out ¼ cup (60 mL) of the oil mixture and set aside for sauce. (Oil mixture can be covered and refrigerated for up to 24 hours.) Whisk 2 ¼ tsp (11 mL) salt into oil mixture remaining in bowl and transfer to a 1-gallon (4-L) zip-lock bag. Add chicken pieces, turning to coat, and refrigerate for at least 1 hour and up to 24 hours.
2. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in an 8-by-4 ½-inch (20-by-11-cm) foil packet. Cut two evenly spaced 2-inch (5-cm) slits in top of packet.
3. Place wood-chip packet over primary burner in a gas grill. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and other burner(s) to low. Adjust primary burner as needed to maintain a grill temperature of 400 F-425 F (205 C-220 C).
4. Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 8 to 12 minutes. Flip chicken pieces, cover and cook until breasts register 155 F (68 C) and thighs register 170 F (77 C), 7 to 10 minutes more.
5. Transfer chicken to the hotter side of the grill, skin side down, and cook, covered, until skin is well browned, about 3 minutes. Flip and continue to cook, covered, until breasts register 160 F (71 C) and thighs 175 F (79 C), 1 to 3 more minutes. Transfer chicken to platter, tent with foil, and let rest for 5 to 10 minutes.
6. To make the sauce: Meanwhile, heat reserved oil mixture in small saucepan over low heat until fragrant and garlic begins to brown, 3 to 5 minutes. Off heat, whisk in lemon juice and ¼ tsp (1 mL) salt. Spoon sauce over chicken. Serve.