| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Poultry |
4 |
Servings |
INGREDIENTS
|
|
3 – 4 lb chicken |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Hot pepper sauce * |
| 2 |
|
Lemons, juice only |
| 1 |
tb |
Black pepper, freshly ground |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
* Tabasco or the like 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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