Marinated Devil Chicken

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Using poultry scissors, cut the chicken along the breastbone to butterfly it. Press flat and place on a large piece of aluminum foil.
Squeeze the juice from 1 lemon into a bowl. Mix with the olive oil, salt, and pepper. Remove seeds from the dried chili peppers and chop finely. Cut the sage leaves into thin strips. Stir the chili peppers and sage into the marinade.
Rub the marinade all over both sides of the chicken. Wrap tightly in aluminum foil and refrigerate for 2 hours.
Preheat oven to 200°C (392°F). Place the wrapped chicken on a baking sheet. Fold back the top of the foil partially. Bake for 90 minutes until the thickest part of the thigh reaches 74°C (165°F) and the skin is crispy.
Cut the remaining lemon into wedges and serve alongside the chicken with white bread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.