Pollo Alla Diavolo
From THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith
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Preheat: ° | Yield: servings | |
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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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