INGREDIENTS

INSTRUCTIONS

On a stove burner, heat the olive oil in a small pan over medium  heat.
Add the chili pods and saute them until they are a deep, dark  brown.
Turn off the heat and cool the olive oil and throw away the  browned
chilies. (the alternative is to add Tabasco sauce to the oil  to make
it hot without cooking it) Crack the leg and wing joints of  the
chickens loose and spread them out, skin side up on a board or  clean
counter. Pound the chickens will with a meat mallet to flatten  them
out. Add the juice of 1 of the lemons to the seasoned olive oil  along
with 3 or 4 twists of pepper. Put the chicken halves in a big  bowl,
pour the seasoned olive oil over them and turn the peices over  and
over to coat them well. Let the chicken stand for 1 - 2 hours,  turning
the halves from time to time. Start your charcoal grill. When  your
grill is heaped high with hot coals, put the marinated chicken  halves
on to cook, skin side down. Sprinkle the chicken with salt and  a
little more pepper, grill thoroughly, turning and basting with the
remaining marinade.  The chicken is done when it is tender and has a
dark brown crust all over (some spots may well be charred) You can  use
the broiler in your oven, but an oven broiler never seems to get  hot
enough. If you want to try, preheat the broiler, put the chicken  as
close to the flame or coil as possible and broil it, turning it
frequently and basting it often. Serve chicken hot with lemon wedges.
From Time Life - The Good Cook ~ Poultry  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 255
Total Fat: 28.7g
Cholesterol: 0mg
Sodium: 1265.3mg
Potassium: 348.5mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 1.2g
Protein: 6.4g