Chicken alla Diavola

Ingredients

Preparation

1. Cut the backbone out of the chicken, then flatten.
2. Chop chilies, garlic, and herbs and add to a bowl. Add the spices and olive oil and stir to combine.
3. Pour the marinade over the chicken. Cover and set aside in the fridge for minimum 2 hours.
4. Preheat the BBQ to medium-high heat.
5. Grill the chicken for about 45 minutes, turning half-way through the cooking process.
6. Meanwhile, make the peperonata.
7. In a non-stick frying pan, heat olive oil over medium heat.
8. Add the chopped onion and garlic. Cook while stirring regularly to avoid browning.
9. Add the bell peppers to the pan and season with oregano, salt, pepper and chili flakes.
10. Cook for 15 minutes over low heat, partially covered and stirring regularly.
11. Meanwhile, cut 2 lemons in half and grill on the BBQ, flesh-side down, for 5 minutes.
12. Remove the chicken & lemons from grill. Let the chicken rest on a cutting board for 5 to 10 minutes before slicing.
13. Add the marinara sauce to the peperonata. Cook over medium low heat, for 10-12 minutes stirring occasionally.
14. Remove the pan from the heat and add basil. Season to taste with salt and pepper.
15. For maximum flavour, let rest 5 minutes before serving.
16. Slice the chicken into 8-10 pieces.
17. Coat the bottom of a serving dish with the peperonata and place the chicken pieces on top.
18. Squeeze the grilled lemon juice over the chicken and serve. Buon appetito!