Chicken Diavolo

• 2 large jalapeno chiles
• 2 serrano chiles
• 3/4 cup olive oil, plus more for sauteing
• 2 tablespoons hot paprika (or equal parts cayenne and sweet paprika)
• Ground black pepper
• 2 1/2 lemons
• Salt
• 1 small chicken, quartered and backbone removed

1. Make the chile oil: Chop jalapeno and serrano chiles and put them in a small saucepan with 3/4 cup olive oil.
2. Add hot paprika and grind in a fair amount of black pepper.
3. Steep over medium heat for about 15 minutes.
4. Let sit overnight, or all day.
5. Strain chile oil into a large bowl.
6. Slice 2 lemons and add them to the bowl.
7. Season with salt.
8. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
9. Heat oven to 500.
10. Heat a cast-iron skillet until its quite hot (about 5 minutes).
11. Meanwhile, remove the chicken from the chile oil and pat it dry.
12. Sprinkle it with salt and shower it with pepper; you need a lot.
13. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet.
14. Cook until the skin is crisp and golden, 8 to 10 minutes.
15. Turn the chicken skin-side up.
16. Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh.
17. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

jalapeno chiles, serrano chiles, olive oil, hot paprika, ground black pepper, lemons, salt, chicken

Taken from cooking.nytimes.com/recipes/1017689 (may not work)