Devil's chicken - spicy flattened grilled chicken (Pollo alla diavola)

1. Place the chicken breast side down and use kitchen scissors to cut out the backbone along both sides; turn it over and press down firmly with your palm to flatten it.

2. For the marinade, mix the olive oil with the juice and grated zest of the lemon, the chilli flakes, coarsely crushed pepper, crushed garlic and chopped rosemary. Before it touches the raw meat, reserve a little in a separate clean container for basting and keep it refrigerated.

3. Rub the chicken thoroughly on both sides with the marinade and refrigerate for at least 1 hour (or overnight).

4. Sprinkle with coarse salt before cooking; heat a large cast-iron pan or grill to medium-high, lay the chicken skin side down and weigh it down with a clean, heat-resistant grill press or pan suitable for food contact.

5. Cook for about 15–20 minutes per side; baste only with the marinade reserved cleanly in advance, using a clean brush. Use a clean food thermometer inside the thickest parts, avoiding the bone, to check that they reach 75 °C for at least 30 seconds; continue cooking if necessary. Do not use any leftover marinade that has touched raw meat on the cooked chicken.

6. Rest for 5 minutes, then cut into four and serve with salad or roast potatoes.

Tip: The heavy weight is the key: it keeps the chicken in full contact with the hot surface, so it cooks faster and more evenly and the skin crisps all over.