Recipe: Devil's Chicken (marinated, grilled or broiled, Tabasco recipe)

DEVIL'S CHICKEN

"After Jeff Smith, better known as "The Frugal Gourmet," visited Avery Island with chef Craig Wollan, he sent us his favorite Tabasco sauce recipe, a grilled or broiled butterflied chicken said to be straight from the devil. The abundant black pepper complements the Tabasco sauce in this simple but distinctive dish."

1 (3 to 4) pound chicken
1/2 cup olive oil
2 tablespoons Tabasco pepper sauce
Juice of 2 lemons
1 tablespoon freshly ground black pepper or to taste
1 teaspoon salt

Using poultry shears, cut the chicken open by cutting down the backbone. Flatten it a bit by pounding with your hand so that the chicken is butterflied.

Mix the remaining ingredients in a large bowl and marinate the chicken for 2 hours.

WHEN READY TO COOK:
Prepare a charcoal fire for grilling or preheat the broiler.

Remove the chicken from the marinade. Boil the marinade for a few minutes.

Grill the chicken, skin side down, on a medium-hot charcoal barbecue for 25 minutes, or broil it, skin side up, 5-inches below the heat for about 15 minutes. Turn and cook until the juices run clear when the thickest part is pricked with a fork, about 15 to 20 minutes. As the chicken cooks, baste it with the marinade.

Makes 4 servings
Source: The Tabasco Cookbook by Paul McIlhenny with Barbara Hunter