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====== Pollo Alla Diavolo ======
/* Description */

From THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith  

<WRAP right>{(rater>id=100|name=Pollo Alla Diavolo|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|


====== Ingredients ======
  * 1 3 lb chicken 
  * 1/2 cup olive oil 
  * 2 tablespoons hot pepper sauce (like Tabasco)
  * 2 lemons - juice only 
  * 1 tablespoon black pepper - freshly ground 
  * 1 teaspoon salt

====== Directions ======
  - 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. 

====== Notes ======



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====== Nutrition ======
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|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/


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