All Easy Recipes. Cook all that you can cook. Broiled Deviled Chicken
(Polio alia Diavola)
 
What You Need:            (Serving Size: 4)
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  • 8 tablespoons (1 quarter-pound stick) butter, melted
  • 2 tablespoons olive oil
  • ¼ teaspoon crushed dried red pepper
  • ¼ cup finely chopped onions
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon finely chopped garlic
  • A 2½-to 3-pound chicken, quartered
  • 1 teaspoon salt
  • Lemon quarters

    • How To Cook:
    1. Preheat the broiler. Combine the melted butter, oil and red pepper in a small bowl, and in another bowl mix together the chopped onions, parsley and garlic.

    2. Add 4 teaspoons of the butter-oil mixture to the onion-parsley mixture, stir it into a paste and set it aside.

    3. Wash the chicken quickly under cold running water and pat dry with paper towels. Brush both sides of the chicken with half the remaining butter-oil mixture and salt it lightly.

    4. Arrange the quarters skin side down on the rack of the broiler pan and broil about 4 inches from the heat.

    5. After 5 minutes, baste the chicken with the remaining butter-oil mixture and broil for 5 more minutes. Baste the chicken again and turn it skin side up on the rack.

    6. Then broil, basting every 5 minutes with the pan drippings, for another 10 to 15 minutes, or until the juice runs clear when a thigh is pierced with the tip of a sharp knife.

    7. With a small metal spatula spread the top of each quarter with the onion-parsley paste (patting it firmly in place) and broil the chicken for another 3 or 4 minutes, or until the coating is lightly browned.

    8. To serve, arrange the chicken on a heated serving platter and pour the pan drippings over it. Garnish the platter with lemon quarters.

    		 
    		 
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