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

• 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

1. Using poultry shears, cut the bird open by cutting down the backbone.
2. Flatten a bit by pounding with your hand so that the chicken is “butterflied.”
3. Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours.
4. Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes.
5. Turn and cook until the juices run clear, about another 20 minutes.
6. Keep basting with the remaining marinade.