Guest Editors

The Canal House's Chicken alla Diavola

By • July 23, 2014 • 56 Comments

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All week long, Christopher Hirsheimer and Melissa Hamilton of The Canal House will be sharing their recipes from last year's Canal House Cooking, Volume 8: Pronto! And we're giving away a copy every day this week. Open up a bottle of Sangiovese and follow along to bring a little Italy into your home.

Today: This crispy-skinned chicken delivers a flavor punch and a spicy kick.

Neither one of us particularly likes very spicy food. The intensity of the heat can get in the way of the flavor, and we're usually more interested in flavor than sensation. But there are exceptions, and this Italian classic -- devilishly spicy grilled chicken -- is one: It makes our lips burn and tingle, but the heat and flavor are balanced just right. It's the kind of food we crave when the weather gets hot. We wash it down with cold rosato. Bliss.

Chicken alla Diavola

Serves 4 to 6

One 3- to 4-pound chicken
2 teaspoons freshly ground black pepper
1 to 2 teaspoons crushed red pepper flakes
Salt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/2 cup extra-virgin olive oil

See the full recipe (and save and print it) here.

We're giving away a copy of Canal House Cooking, Volume 8: Pronto! every day this week! To enter to win today's copy, tell us in the comments: What sort of food do you crave when the weather gets hot? We'll choose winners next Monday, July 28th.

Photo by The Canal House. Excerpted from the book Canal House Cooking, Volume 8: Pronto! by Christopher Hersheimer and Melissa Hamilton. Reprinted by permission of The Canal House. All rights reserved.

Jump to Comments (56)

Tags: guest editors, chicken, grilled chicken, spicy, diavola, grilled, Italian

Comments (56)

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about 1 month ago MrsH89!

Grilled veggies

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about 1 month ago Mary Woodhead

stuffed grape leaves remind me of picnics at the beach with my grandmother, and I make them as soon as the leaves get big enough but are still tender.

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about 1 month ago Sharon Solmssen

Mamaki tea from Manoa Valley, ice cold white pineapple from the Big Island, and the best mai tais in the world from Mauna Kea Beach Hotel. Aloha from the Land of Eternal Summer!

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about 1 month ago Indian Girl

Grilled chicken, fish, more greens, fruity cocktails.....

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about 1 month ago cookinginvictoria

I can't choose just one. Some of my favorites: tomato, basil and fresh mozzarella salad, fresh peaches and plums, sour cherry pie, and, of course, homemade ice cream!

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about 1 month ago Liri

Watermelon!

Stringio

about 1 month ago Anne Behee Dunning

Pasta salad with tuna & fresh peas

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about 1 month ago Jesse

Rose

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about 1 month ago sjgoldman

Homemade salsa + tortilla chips, cut-up melon, peaches or plums chilled in the fridge, and lots of yogurt!

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about 1 month ago crazyasitsounds

Ice cream, of course. But also the quintessential picnic foods -- pasta salad, potato salad, and (most of all) fresh cucumbers generously sprinkled with salt.

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about 1 month ago MrsMehitabel

My mother's four-bean salad with red wine vinegar and basil, and her Bircher muesli with peaches and strawberries, both of which she made in huge batches and stored in the fridge to be enjoyed at will. We had that bean salad with grilled steak (same dressing for the marinade) and steamed calrose rice at pretty much every company meal. What can I say? It's just an extremely successful dish.

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about 1 month ago Lauramann

Icy cold watermelon!

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about 1 month ago hobbit2nd

Chocolate milkshakes.

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about 1 month ago Bernadette Jackson

Crisp clean fruit and vegetables. Watermelon, cucumber, even lettuce :-)

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about 1 month ago petitegourmande

ice cream!

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about 1 month ago cranberry66

fresh garden tomatoes with homemade mayo, salt and pepper

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about 1 month ago Marjorie

Hamburgers on the grill.

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2 months ago Tim Nona

fresh from my garden salad

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2 months ago Fairmount_market

Cold cucumber soup made with yogurt and dill.