Devil's Chicken or Devilish Chicken Wings
* 1 (3- to 4-pound) chicken or a good quantity of wings, or other chicken pieces
* 1/2 cup olive oil
* Juice of 2 lemons
* 1 tablespoons freshly ground pepper
* 2 tablespoons TABASCO brand Pepper Sauce
* 1 teaspoon salt
Using poultry shears, split chicken open by cutting down backbone. Flatten a bit by pounding with your hand so that chicken is "butterflied." Mix remaining ingredients in a large bowl; add chicken and coat well. Cover and marinate in refrigerator at least 2 hours or overnight.
Preheat a grill to medium-hot. The cooking time will vary with the types of chicken pieces you're using. Regardless of the type of chicken pieces, in all cases baste with the marinade occasionally and turn the pieces regularly to get even cooking. Discontinue basting during last 5 - 10 minutes of cooking and discard marinade.
For butterflied chicken, place it skin side down, on grill and cook for 25 minutes, Turn chicken over and continue cooking until chicken is tender and juices run clear, about 20 minutes longer.
For chicken wings, place them on the grill and then grill 15 to 20 minutes or until done, turning frequently.
You may use a broiler instead of a grill, but keep an eye on the wings or butterflied chicken and adjust distance from the element such that it doesn't burn/blacken too much.
Makes 4 servings.
Modified from my original source:
The Tabasco Cookbook
also available here:
http://tabasco.com/taste_tent/recipes/recipe.cfm?id=76&c atid=21&name=Devils_Chicken#
* 1 (3- to 4-pound) chicken or a good quantity of wings, or other chicken pieces
* 1/2 cup olive oil
* Juice of 2 lemons
* 1 tablespoons freshly ground pepper
* 2 tablespoons TABASCO brand Pepper Sauce
* 1 teaspoon salt
Using poultry shears, split chicken open by cutting down backbone. Flatten a bit by pounding with your hand so that chicken is "butterflied." Mix remaining ingredients in a large bowl; add chicken and coat well. Cover and marinate in refrigerator at least 2 hours or overnight.
Preheat a grill to medium-hot. The cooking time will vary with the types of chicken pieces you're using. Regardless of the type of chicken pieces, in all cases baste with the marinade occasionally and turn the pieces regularly to get even cooking. Discontinue basting during last 5 - 10 minutes of cooking and discard marinade.
For butterflied chicken, place it skin side down, on grill and cook for 25 minutes, Turn chicken over and continue cooking until chicken is tender and juices run clear, about 20 minutes longer.
For chicken wings, place them on the grill and then grill 15 to 20 minutes or until done, turning frequently.
You may use a broiler instead of a grill, but keep an eye on the wings or butterflied chicken and adjust distance from the element such that it doesn't burn/blacken too much.
Makes 4 servings.
Modified from my original source:
The Tabasco Cookbook
also available here:
http://tabasco.com/taste_tent/recipes/recipe.cfm?id=76&c atid=21&name=Devils_Chicken#
