When I had the opportunity to interview Boz Scaggs about his music, I found out that he grows grapes for his own wine, and loves to come up with recipes to pair with it. When he sent his three variations on Tuscan Grilled Chicken to me, I decided to test drive his recipe for the Tuscan Chicken Thighs: Pollo al Diavolo (Italian for “Devil’s Chicken.”) Boz: “I took what you sent me, and here is what I created. I hope you approve!”
NOTES FROM BOZ:
“I think this is one of the best Tuscan summer recipes! The split chicken (the English call it Spatchcocked) is rubbed with Tuscan herbs and grilled with a brick on top to keep it flat and to ensure that it cooks evenly! Serve with lemon wedges, drizzled extra virgin olive oil, and a sprinkling of salt.”
“Here’s how to split the chicken. Open the chicken along the backbone using kitchen shears. (If you like, remove the backbone.) Then open the chicken, like a book. Turn it bone-side down and crush it down with your hands on the breastbone. Pull each of the legs hard until they are pulled out of the socket, and then press hard down, flattening the chicken. The chicken will be flatter, hence cooking more evenly.”
“I do a range-top version using boneless chicken thighs marinated in red wine vinegar, Tuscan herbs, black pepper, and chili flakes (this is Pollo al Diavolo), cooking them in a cast iron skillet or as Pollo al Mattone. In the United States, you can buy a circular terra cotta weight designed to fit cast iron skillets.”
________________________________________
Freshly chopped Tuscan Herbs:
– Fresh Rosemary
– Fresh Sage
– Fresh Garlic, sliced
– Sea Salt
– Freshly grated Lemon Peel
Combine equal parts of the above, finely chop, and store overnight before using.
OR, Dried Tuscan Herbs:
– Dried Rosemary Leaves
– Dried Sage
– Garlic Powder
– Sea Salt
– Dried Lemon Peel
Finely chop one tablespoon of the dried—or fresh Rosemary and Sage. Combine with 1 tablespoon each of the Garlic, Sea Salt, and Lemon Peel and use immediately.
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BOZ SCAGGS’ “Pollo al Diavolo”
Ingredients:
– 4 – 6 boneless Chicken Thighs
– 1 cup Red Wine Vinegar
– 3 to 5 tablespoons Tuscan Herbs
– 1 teaspoon ground Black Pepper
– 1 teaspoon crushed Red Pepper Flakes
– 1/2 cup Olive Oil
– 1 sliced Lemon for garnish
– Olive Oil and fresh squeezed Lemon Juice to be drizzled on the cooked chicken
Directions:
Combine the red wine vinegar, and olive oil, and marinate the chicken thighs for one hour.
Combine the Tuscan herbs, black pepper, and crushed red pepper flakes. Remove the Marinated Chicken from the liquid marinade, and rub it with the spice rub.
Turn on the stove to medium heat, place the marinated chicken on the pan, cover it with aluminum foil covered bricks, or another frying pan, which will press more of the meat onto the cooking surface. After 5 to 7 minutes, remove the bricks from the top, turn over the chicken, replace the aluminum foil covered bricks to the chicken and cook the other side another 5 to 7 minutes. Judge the degree of doneness of the chicken by slicing into the middle of one of the pieces, to make certain it is cooked thoroughly.
Test the doneness of the chicken by cutting into the thickest piece to check. When the chicken is done in the middle, you can plate it. Drizzle the cooked chicken with freshly squeezed lemon juice and additional olive oil. Garnish with lemon slices.
[NOTE: This is exciting and spicy Italian rustic grilled chicken at it’s finest. Thank you Boz Scaggs! For more information about his wine, go to: www.BozScaggs.com]
NOTES FROM BOZ:
“I think this is one of the best Tuscan summer recipes! The split chicken (the English call it Spatchcocked) is rubbed with Tuscan herbs and grilled with a brick on top to keep it flat and to ensure that it cooks evenly! Serve with lemon wedges, drizzled extra virgin olive oil, and a sprinkling of salt.”
“Here’s how to split the chicken. Open the chicken along the backbone using kitchen shears. (If you like, remove the backbone.) Then open the chicken, like a book. Turn it bone-side down and crush it down with your hands on the breastbone. Pull each of the legs hard until they are pulled out of the socket, and then press hard down, flattening the chicken. The chicken will be flatter, hence cooking more evenly.”
“I do a range-top version using boneless chicken thighs marinated in red wine vinegar, Tuscan herbs, black pepper, and chili flakes (this is Pollo al Diavolo), cooking them in a cast iron skillet or as Pollo al Mattone. In the United States, you can buy a circular terra cotta weight designed to fit cast iron skillets.”
________________________________________
Freshly chopped Tuscan Herbs:
– Fresh Rosemary
– Fresh Sage
– Fresh Garlic, sliced
– Sea Salt
– Freshly grated Lemon Peel
Combine equal parts of the above, finely chop, and store overnight before using.
OR, Dried Tuscan Herbs:
– Dried Rosemary Leaves
– Dried Sage
– Garlic Powder
– Sea Salt
– Dried Lemon Peel
Finely chop one tablespoon of the dried—or fresh Rosemary and Sage. Combine with 1 tablespoon each of the Garlic, Sea Salt, and Lemon Peel and use immediately.
________________________________________
BOZ SCAGGS’ “Pollo al Diavolo”
Ingredients:
– 4 – 6 boneless Chicken Thighs
– 1 cup Red Wine Vinegar
– 3 to 5 tablespoons Tuscan Herbs
– 1 teaspoon ground Black Pepper
– 1 teaspoon crushed Red Pepper Flakes
– 1/2 cup Olive Oil
– 1 sliced Lemon for garnish
– Olive Oil and fresh squeezed Lemon Juice to be drizzled on the cooked chicken
Directions:
Combine the red wine vinegar, and olive oil, and marinate the chicken thighs for one hour.
Combine the Tuscan herbs, black pepper, and crushed red pepper flakes. Remove the Marinated Chicken from the liquid marinade, and rub it with the spice rub.
Turn on the stove to medium heat, place the marinated chicken on the pan, cover it with aluminum foil covered bricks, or another frying pan, which will press more of the meat onto the cooking surface. After 5 to 7 minutes, remove the bricks from the top, turn over the chicken, replace the aluminum foil covered bricks to the chicken and cook the other side another 5 to 7 minutes. Judge the degree of doneness of the chicken by slicing into the middle of one of the pieces, to make certain it is cooked thoroughly.
Test the doneness of the chicken by cutting into the thickest piece to check. When the chicken is done in the middle, you can plate it. Drizzle the cooked chicken with freshly squeezed lemon juice and additional olive oil. Garnish with lemon slices.
[NOTE: This is exciting and spicy Italian rustic grilled chicken at it’s finest. Thank you Boz Scaggs! For more information about his wine, go to: www.BozScaggs.com]