The Canal House's Chicken alla Diavola

July 23, 2014

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.

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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
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.

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See what other Food52 readers are saying.

The Canal House

Written by: The Canal House


Winston M. June 13, 2016
Jamaican Jerk Chicken, coconut rice & pidgeon peas, fried plantains.
Winston McKoy
[email protected]
MrsH89! August 10, 2014
Grilled veggies
Mary W. August 9, 2014
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.
[email protected] August 3, 2014
Panzanella salad, arugula pesto, grilled spicy chicken and potato salad. Watermelon!
Sharon S. July 31, 2014
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!
Indian G. July 31, 2014
Grilled chicken, fish, more greens, fruity cocktails.....
cookinginvictoria July 28, 2014
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!
Liri July 26, 2014
Anne B. July 25, 2014
Pasta salad with tuna & fresh peas
Jesse July 25, 2014
sjgoldman July 25, 2014
Homemade salsa + tortilla chips, cut-up melon, peaches or plums chilled in the fridge, and lots of yogurt!
pretty_pathetic July 25, 2014
Ice cream, of course. But also the quintessential picnic foods -- pasta salad, potato salad, and (most of all) fresh cucumbers generously sprinkled with salt.
MrsMehitabel July 25, 2014
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.
Lauramann July 24, 2014
Icy cold watermelon!
hobbit2nd July 24, 2014
Chocolate milkshakes.
Bernadette J. July 24, 2014
Crisp clean fruit and vegetables. Watermelon, cucumber, even lettuce :-)
petitegourmande July 24, 2014
ice cream!
cranberry66 July 24, 2014
fresh garden tomatoes with homemade mayo, salt and pepper
Marjorie July 24, 2014
Hamburgers on the grill.
Tim N. July 24, 2014
fresh from my garden salad