Ruth Reichl’s Chicken Diavolo Recipe (2024)

In Step 3 you are cooking the chicken on the stove top and then putting it into the 500 degree oven in Step 4.

I just made this and it was great. I used only chicken thighs--easier than cutting up a whole chicken and tastier. I also didn't bother with steps 1 and 2; I just used Chinese chili oil. I obviously don't know how much difference that made in the overall taste, but it was a great time saver.

As a general comment to NYT food editors, many of your readers reside in smallish spaces and cannot cook at 500 degrees (or close) without their smoke alarms going crazy. This is not a case where the inside of the oven is greasy; instead its a function of state law requiring three smoke alarms for 1600 square feet in my case. Some alternative cooking methods will be appreciated.

My husband and I are renting a mountain cabin on the edge of the Rockies. Being concerned about smoke and the ever present smoke alarm, I made a slight adjustment in cooking. After browning the skin side in iron skillet, I finished for 45min at 375. Also I made a raita (warmed in pan while chicken pieces rested). So yummy!

Is step three in the oven or on top of the stove and then back in oven for step four? I am a bit confused. Could someone please clarify this for me?
Thanks

A definite 5 star recipe -- and I don't give 5 stars out too easily. This was absolutely delicious.

Does anyone think, or have they tried, to do this on a gas grill, either with or without a skillet over the flames? Trying to find a way to avoid the odors and smoke in our small home.

I tried this using a griddle that I often use on a gas grill. It was pretty tasty and no mess or smoke in the house. A cast iron skillet would work as well.

I, too, was disappointed by the lack of heat, though it is nice crispy, moist chicken. I took a full 24 hours first to make the chili oil and then to marinate the chicken, and I added two red Thai chilies to the four peppers called for in the recipe. Ruth Reichl and Kim Severson are obviously doing or tasting something different. If I try this again, I will bump up the peppers to habaneros. Still, it seems to me that the peppers need somehow to be in contact with the meat as it cooks.

I would simply add more (and hotter) peppers, like a scotch bonnet. Also, you could serve it with a sprinkling of finely chopped fresh peppers scattered over the top just before you take it to the table.

I have a seven year old who found it too spicy, but once we took off the skin and got to the meat inside the breast she was fine.

Or cook at 375 for 45 min. Use Chinese chili oil instead?

I made this exactly as directed including the Day 1, Day 2, Day 3 thing. It was absolutely delicious! Instead of the whole chicken quartered, I used two chicken breasts (about 3 lbs) and cut each breast in half. It worked just fine. I don't think I have ever had such tender chicken. Will definitely make this again

This was tasty and moist, but seconding other reviewers that it was not spicy. I doubled the chiles and let them soak in the oil overnight as well. Maybe will choose a lower-effort chicken dish next time.

Excellent recipe but did not turn out that spicy but I liked the crispy skin and tender flavour. I too used thighs instead of a whole bird. More uniform cooking time. Next time, longer marinade, scotch bonnet or other hotter peppers.

Maybe my tastebuds are deadened because I grew up eating Buffalo wings, but I honestly did not taste any heat at all. Not only did I marinate for the required amount of time, but I blended the peppers and added them back in. Nothing. This is however a wonderful way to prepare chicken. Crispy skin and tender meat. Just don't expect any heat of diavolo.

Indoor directions to make your eyes water.Increase to 5-6 massive jalapenos and increase Thai chilis (or whatever) +2Add 3 habaneros, simmer 30min. Toss in the fridge.Place chicken in gallon bag, add pepper and oil mix.1 day later, sear all in cast iron pan but don't pat dry! Just pull it out and toss it in pan!Sear.Finish in oven (till thermometer reads 165).You are welcome. Keep the skin on and the pepper count high and yes, you will get a spicy dish. And I love heat.

The heat in capsaicin can be reduced in two ways. Since this recipe uses high heat, both ways of heat reduction may come into play. Capsaicin is steam-volatile and can therefore enter the air during the cooking process. The other possibility involves direct grilling over coals, whereby temperatures of up to 400 °C can be achieved.Ruth and Kim are quite fine. Add more heat after cooking if you so desire.

I used canned jalapeños and chipotles instead and it was delicious!

Quite good and easy to prepare. I did use prepared peppered oil along with hot paprika I had just brought home from Hungary! Served with a side veggie - delicious.

I made this exactly as directed including the Day 1, Day 2, Day 3 thing. It was absolutely delicious! Instead of the whole chicken quartered, I used two chicken breasts (about 3 lbs) and cut each breast in half. It worked just fine. I don't think I have ever had such tender chicken. Will definitely make this again

Strain the marinade, then blend then peppers and add back to marinade. Wow.

Absolutely delicious!

brown chicken in skillet - then 375 for 45 min.

Followed the directions to the the letter and it turned out great. My advice is to use a thermometer to check the temperature of the chicken as the skin coloration can make it difficult to check for doneness. I also didn't pat off all of the marinaded.

I agree with the earlier comment grilling is the way to go.

Didn't bother to dry before adding to cast iron skillet. Added some dundicut peppers for extra kick.

It was really good, but...The kitchen I was working in had a weak fan, and roasting the chicken filled the kitchen with mace-like fumes. I'm not sure the pain was worth the delicious chicken.