Pollo alla diavola (devil's chicken)

Yield: 4 servings

Measure Ingredient
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
1 teaspoon Salt
\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

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