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1
Place a sheet of plastic wrap on counter with peppercorns in center.
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2
Fold over sides and ends to enclose.
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3
Crush peppercorns to small pieces with meat mallet.
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4
Dry chicken breasts with paper towels.
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5
Sprinkle peppercorns evenly over both sides, pressing to adhere.
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6
Whisk lemon juice, lemon zest, and olive oil together in large bowl.
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7
Season with salt to taste.
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8
Add chicken breasts and turn to coat.
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9
Marinate 15 minutes, turning several times.
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10
Heat a ridged grill pan over medium heat.
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11
Place breasts rounded side down in pan, reserving marinade in bowl.
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12
Cook first side until golden, lightly spooning reserved marinade over tops as they cook, 5 to 6 minutes.
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13
Lower heat at any point if they brown too quickly.
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14
Turn, and cook through, spooning over any remaining marinade, 5 to 6 minutes.
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15
Serve hot.
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16
Variations for Chicken Diavolo
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17
Split whole Cornish hens down the back, then flatten them before marinating and grilling them.
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18
Or use cut-up pieces of chicken.
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19
Large shrimp, lobster tails, or sea scallops can be done diavolo fashion, too.
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20
Add chopped fresh oregano or a little fresh rosemary to the marinade.
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21
Or use dried.
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22
Dressing Chicken Diavolo Up
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23
Slice the cooked breasts on the diagonal and lay them on a bed of cooked spinach or chard.
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24
Servings Suggestions for Chicken Diavolo
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25
Tossed salad with slivered fennel or celery and sliced radishes sprinkled with Gorgonzola cheese.
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26
Penne or other short pasta in a light tomato sauce or Italian-Style Potato Salad.
