Devil's Chicken, Pollo alla diavola

This dish is called "Devil's Chicken" because of the way the flames lick up as if up from a devil's lair when it is cooked over an open fire in the traditional Tuscan way.

Devil's Chicken, Pollo alla diavola

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    Spring chicken (2 pounds/each) Salt to taste
    1-2 lemons Pepper to taste
    1/2 cup olive oil


    Prep: 3 hours 15 min (195 mins) Total:
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    • 1

      Cut the chicken through the breast bone, without cutting all the way through. Open it like a book. Slightly flatten the chicken with a meat mallet. Squeeze the lemons. Rub the chicken with the lemon juice, reserving some of the juice.

    • 2

      Next, rub the chicken with the olive oil and season with pepper. Rub two large plates with lemon juice. Place the chicken on one plate and place the other plate on top. Place a heavy weight on top of the plate and refrigerate it for 1-2 hours.

    • 3

      Preheat the broiler or prepare the barbecue grill. If using a broiler, place the chicken on a baking sheet. Once again, brush the chicken with olive oil. Broil the chicken until the underside is brown and crispy. Turn over and cook in the same way. Serve hot.

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