Yield: Makes 4 servings.
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- 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