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Italian Devil Style Chicken

For Chicken

Main Ingredient

free range chicken 1 pc


garlic 3 cloves
bay leaves 4 pc
fresh thyme leaves 1 tbsp
chilli powder 1 tbsp
smoked paprika 1 tbsp
olive oil 2.5 tbsp
sea salt & pepper

For Caper Basil Mayo


egg yolks 2 pc
dijon mustard 1 tsp
lemon juice 1 squeeze 
rapeseed oil 120-150 ml
capers 1.5 tbsp
fresh basil 1 handful
salt & pepper to taste


  • Spatchcock the chicken

  • Chop parsley, garlic, bay leave and basil

  • Mix the rub and cover the chicken all over for 2 hours

  • Bake at 160c for around 85 mins until reaching internal temp of 74c and rest 

  • Whisk the eggs yolk, dijon and lemon to break up

  • Stream in oil while continually whisking until the mayo thickens

  • Stir in the capers and basil then season to taste


  • Resting: allow the meat to relax and the juices to redistribute result in a more flavorful and tender chicken 
  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Spatchcock: a bird that has been cut open down the middle, pressed flat and cooked
  • Roast chicken time: ~20 mins/500 g/ 180c with fan
  • Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent

credit to chefthombateman

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