Roasted fennel with orange
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Devil-style chicken with sweet-and-sour sauce
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Note + 30 min. rest before cooking
PRESENTATION
Devil-style chicken, or pollo alla diavola, is this classic Italian dish, bold and spicy, that's like, totally full of flavor. And here's the thing, this version takes it up a notch with a homemade sweet and sour sauce—which is awesome—kinda inspired by that famous Chinese takeout. Really, the magic is in this spicy rub and the agrodolce glaze. It's sweet and tangy, adding a twist to your usual spicy chicken recipes. You know, this dish is super popular around Rome. People love its zesty kick. The Asian-style sauce is, like, an exciting element—making it just right for family dinners or hanging with friends. Really really good.
Some folks say this devil-style chicken is like sweet and sour chicken, but with a stronger, more intense and zesty kick. Why? Well, it's all about the hot rub and Italian roasting. So so delicious. The two-step process lets the juicy, moist chicken soak up all those amazing flavors—starting with herbs and pepper, then you top it off with a sticky, golden glaze. And look, the result? It's got this tasty mix of crispy skin and tender insides that's hard to beat.
This fusion dish is proof that Italian cooking can blend beautifully with other cuisines—using Mediterranean herbs alongside a unique sauce. Sharing it? Everyone gets to enjoy that spicy-sweet combo. It is light, yet, you know, exciting. For those who love a good spicy chicken recipe but want something different from the typical spicy grilled chicken, this fiery chicken dish really hits the spot. The agrodolce sauce—honestly—adds a burst of flavor that sticks with you. And every bite is thrilling, way way better than you expect. It's an inventive twist on a beloved Italian favorite, just perfect for spicing up any meal.
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INGREDIENTS
- Chicken breast 2.2 lbs (1 kg)
- Marjoram to taste - fresh
- For the rub
- Sweet Paprika 1 tsp
- Green Peperoncino 1 tsp
- Black pepper 1 tsp
- Marjoram 1 tsp - dried
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- For the sweet-and-sour sauce
- White wine vinegar 2.3 tbsp (35 g)
- Tomato paste 2 tbsp (30 g)
- Brown sugar 2 tsp
- Honey 1 tsp
- Fresh chili pepper 1
- Garlic 1 clove
- Extra virgin olive oil to taste
Preparation
How to prepare Devil-style chicken with sweet-and-sour sauce
To make the devil-style chicken with sweet-and-sour sauce, first prepare the rub: place the paprika and chili powder in a bowl 1, then add the dried marjoram 2, the pepper and the salt 3.
Pour in the oil 4 and mix well 5. Set aside 6.
Now take the chicken breast and remove the central bone 7, then open the two halves and flatten them 8. Place the flattened chicken on a baking tray lined with parchment paper with the skin side up and brush the surface with the rub 9. Let rest in a cool place for 30 minutes.
After resting, bake the chicken in a preheated conventional oven at 392 F for 20 minutes 10. Meanwhile, prepare the sweet-and-sour sauce: in a small saucepan briefly sauté the chopped chili and garlic in the oil (11–12).
Add the vinegar 13, the tomato paste 14 and the brown sugar 15.
Finally add the honey 16 and cook over medium heat for 6–7 minutes 17; the consistency should be similar to a syrup. Strain the sauce through a fine sieve 18.
Set the sweet-and-sour sauce aside 19. Once the cooking time is up, remove the chicken from the oven and brush it with the sweet-and-sour sauce 20. Scent with fresh marjoram leaves and return to the oven for 10 minutes, increasing the temperature to 428 F. Your devil-style chicken with sweet-and-sour sauce is ready to be served 21!
Storage
Tip
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