To make a Grilled Chicken Diavolo that was truly fiery, we used a mixture of herbs, spices, lemon zest, oil, sugar, and two kinds of pepper–black and red. We built a two-level fire and started the chicken on the cooler side of the grill and then moved it over the hot fire to char the outside and crisp the skin. To access this recipe and for more grilling inspiration pick up your copy of our #MasterOfTheGrill cookbook today: amzn.to/28Zalq5