Pollo Diablo

Source: Weber's Big Book of Grilling


  • 3 Tbl. extra-virgin olive oil
  • 3 Tbl. fresh orange juice
  • 3 Tbl. fresh lemon juice
  • 2 Tbl. fresh rosemary, finely chopped
  • 1 Tbl. minced garlic
  • 1 Tbl. crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 3-4 lbs. chicken parts (I use skinless, boneless breasts)


  1. Whisk together the marinade in a small bowl. Rinse the chicken parts and pat dry with a paper towel. Put the chicken in a Ziplock bag and pour in the marinade. Seal, turn the bag to distribute the marinade, and place the bag in a bowl. Refrigerate for 4-6 hours or longer, turning occasionally.
  2. Shake off the excess marinade from the chicken. Grill the chicken, skin-side up, over indirect high heat until the juices run clear and the temperature reads 165 degrees F. at the thickest part (about 35-50 minutes).
© Jay Deitch 2013