Pollo alla diavola (devil's chicken)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 - 4 lb chicken | |
| ½ | cup | Olive oil |
| 2 | tablespoons | Hot pepper sauce * |
| 2 | Lemons, juice only | |
| 1 | tablespoon | Black pepper, freshly ground |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
Directions
* Tabasco or the like
Using poultry shears, cut the bird open by cutting down the backbone.
Flatten a bit by pounding with your hand so that the chicken is "butterflied."
Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours.
Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes. Turn and cook until the juices run clear, about another 20 minutes. Keep basting with the remaining marinade.
-- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith
Posted by Hunter Elliot in Intelec Cooking