The Devil's ChickenThis is one I originally saw in Clifford Wright's little book on barbecuing Grill Italian but I have since seen almost identical versions elsewhere.
The spatchcocking is a nice approach to grilling chicken in that it makes it somewhat easier to cook it through. The first time I tried it I just flattened it a bit with my hand but I've since gone to removing the breastbone completely.
I've seen various approaches to spicing this dish as well and find that Wright's simple approach is by far the best. You are less likely to burn the skin with this approach so just give it enough hot pepper to add some zing! to the affair.
Brine the chicken in salt water for one hour. Remove, drain and pat dry.
Cut the backbone out of the chicken and turn meat side down on the cutting board. Make a shallow cut along the edges of the breastbone and force it out with your thumbs. Make two small cuts in the thigh and insert the ends of the drumsticks. Flip the tips of the wings behind the wing holding them in place.
Place the chicken in a large pan and cover with olive oil, cayenne and salt and set aside.
Start a two-tiered fire, piling the coals on two sides of the grill with a watered pan in the middle. Place the grill about 12 inches above the coals.
Take the chicken from the marinade reserving the liquid. Put the chicken in the middle of the two coal piles meat side down. Cook for about 20 minutes and turn over. Baste regularly with the marinade. Remove when the meat is almost 180 degrees inside (but not on the bone) and let sit for five to ten minutes.
Serve with lemon wedges.
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