Yield: 4 servings
|1 \N||3 - 4 lb chicken|
|½ cup||Olive oil|
|2 tablespoons||Hot pepper sauce *|
|2 \N||Lemons, juice only|
|1 tablespoon||Black pepper, freshly ground|
|\N \N||Pepper to taste|
* 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