Red Devil Chicken

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (4 lb) chicken, rinsed and patted dry
• 1/3 cup dry wine
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed through a press
• 2 teaspoons dried oregano
• 1 teaspoon hot red pepper flakes
• 1/2 teaspoon salt

Recipe

• 1 using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
• 2 cut down the other side and discard the backbone.
• 3 place the chicken on a work surface, skin side up.
• 4 press hard on the breastbone with the heel of your hand to flatten the chicken.
• 5 in a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
• 6 place the chicken and marinade in a zippered plastic bag.
• 7 close the bag and refrigerate for at least 1 hour, and up to 2 hours.
• 8 build a charcoal fire in one side of an outdoor grill and let burn until covered with ash.
• 9 place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
• 10 in a gas grill, preheat on high.
• 11 turn one burner off, and keep the other burner (s) on high.
• 12 place the foil pan on the off burner, and fill halfway with water.
• 13 remove the chicken from the marinade.
• 14 lightly oil the cooking grate.
• 15 place, skin-side down, over the pan.
• 16 weight the chicken with an aluminum foilwrapped brick.
• 17 cover and cook for 25 minutes.
• 18 remove the brick and turn the chicken.
• 19 cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• 20 using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.