Ingredients
-
1
-
1/3
-
1/3
-
2
-
2
-
2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Red Devil Chicken, Firefighters have a nickname (or a curse name) for fire, The Red Devil This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or chicken, devil-style Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin A heavy cast-iron skillet works well as a weight, also Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken , This was a great recipe to grill used a half chicken, but kept all the other ingredients the same It didn’t have any heat, but it tasty just the same I let it marinate for 31/2 hours Next time I’ll add more chili flakes or sriracha sauce Will make again Made for I Recommend Tag Thanks for posting
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Steps
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1
Done
|
Using a Cleaver or Heavy Knife, Cut Down One Side of the Backbone to Cut the Chicken in Half. |
|
2
Done
|
Cut Down the Other Side and Discard the Backbone. |
|
3
Done
|
Place the Chicken on a Work Surface, Skin Side Up. |
|
4
Done
|
Press Hard on the Breastbone With the Heel of Your Hand to Flatten the Chicken. |
|
5
Done
|
in a Small Bowl, Whisk Together the Wine, Oil, Lemon Juice, Garlic, Oregano, Red Pepper Flakes, and Salt. |
|
6
Done
|
Place the Chicken and Marinade in a Zippered Plastic Bag. |
|
7
Done
|
Close the Bag and Refrigerate For at Least 1 Hour, and Up to 2 Hours. |
|
8
Done
|
Build a Charcoal Fire in One Side of an Outdoor Grill and Let Burn Until Covered With White Ash. |
|
9
Done
|
Place a Large Disposable Aluminum Foil Pan on the Empty Side of the Grill and Fill Halfway With Water. |
|
10
Done
|
in a Gas Grill, Preheat on High. |
|
11
Done
|
Turn One Burner Off, and Keep the Other Burner (s) on High. |
|
12
Done
|
Place the Foil Pan on the Off Burner, and Fill Halfway With Water. |
|
13
Done
|
Remove the Chicken from the Marinade. |
|
14
Done
|
Lightly Oil the Cooking Grate. |
|
15
Done
|
Place, Skin-Side Down, Over the Pan. |
