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Chicken Alla Diavola


1 chicken, 3 1/2 to 4 pounds
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 tablespoon cracked black peppercorns
coarse sea salt to taste

Wash and dry the chicken. Place chicken breast side down on a cutting board. Using poultry shears or a cleaver, cut out the backbone (you'll need to make cuts on both sides of the bone, running the length of the bird to remove it.) Open the chicken like a book. Using a sharp paring knife, score the top of the breast bone. Run your thumbs along and under the sides of the breast bone and pop it out. Lay chicken out flat. Cut a 1-inch slit in the center of the lower half of each side. Turn bird over and stick the end of each drumstick through the slit. Breathe a sigh of relief-the hard work is over-the chicken is now officially spatchcocked. Remove any lumps of fat. Combine lemon juice, olive oil, and pepper in a non-reactive baking dish. Stir to mix. Add spatchcocked chicken and marinate for at least 30 minutes or as long as 2 hours, turning a couple of times. Build the fire. Oil the grill. Rake a 1-inch layer of glowing coals beneath it. Spread the chicken out on top. Grill the chicken until cooked, starting skin side down, 6 to 8 minutes per side, adding coals as needed. Move the chicken from one side of the grill to the other to prevent scorching from flareups. Baste the chicken with any excess marinade as it cooks. - - - - - - - - - - - - - - - - - - NOTES : Like all the Tuscan grilled fare, this one is supremely simple, consisting of chicken marinated in fresh lemon juice, extra virgin olive oil and a generous dose of cracked black peppercorns. The only tricky part is spatchcocking the chicken, that is removing the backbone and opening it up

Yield: 1 serving

Preparation Time: 0:00

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