Pollo Alla Diavola (devil's Chicken)

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Title: POLLO ALLA DIAVOLA (DEVIL'S CHICKEN)
Categories: Foreign, Poultry
Yield: 4 servings

1 3 - 4 lb chicken
1/2 c Olive oil
2 tb Hot pepper sauce *
2 Lemons, juice only
1 tb Black pepper, freshly ground
1 ts Salt
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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