Yield:
Makes 4 servings.Ingredients
Devil’s Chicken
1 3-4 pound chicken
1/2 cup olive oil
Juice of 2 lemons
1 tablespoons freshly ground pepper to taste
2 tablespoons TABASCO brand Pepper Sauce
1 teaspoon salt
Instructions
Using poultry shears, cut chicken open by cutting down backbone. Flatten a bit by pounding with your hand so that chicken is “butterflied.” Mix remaining ingredients in large bowl and marinate for 2 hours.
Grill on medium-hot charcoal barbeque, skin side down, 25 minutes. Turn and cook until juices run clear, about another 20 minutes. Keep basting with remaining marinade
