Pollo Alla Diavolaitalian, poultry 1 3 - 4 lb chicken 1/2 cup olive oil 2 tablespoon hot pepper sauce * 2 lemons, juice only 1 tablespoon black pepper, freshly ground 1 teaspoon salt 1 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. |
