Pollo alla diavola (chicken devil's style)
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Pollo alla diavola (chicken devil's style)
  Chicken    Poultry    Italian  
Last updated 6/12/2012 1:18:27 AM. Recipe ID 49322. Report a problem with this recipe.
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      Title: Pollo alla diavola (chicken devil's style)
 Categories: Poultry, Italian
      Yield: 4 Servings
  2 1/2 lb Chicken, halved
    1/2 c  Olive oil
      3    Dried red chilies, stemmed
           - and seeded
      2    Lemons
           Freshly ground pepper
  On a stove burner, heat the olive oil in a small pan over medium heat.
   Add the chili pods and saute them until they are a deep, dark brown.
  Turn off the heat and cool the olive oil and throw away the browned
  chilies. (the alternative is to add Tabasco sauce to the oil to make
  it hot without cooking it) Crack the leg and wing joints of the
  chickens loose and spread them out, skin side up on a board or clean
  counter. Pound the chickens will with a meat mallet to flatten them
  out. Add the juice of 1 of the lemons to the seasoned olive oil along
  with 3 or 4 twists of pepper. Put the chicken halves in a big bowl,
  pour the seasoned olive oil over them and turn the peices over and
  over to coat them well. Let the chicken stand for 1 - 2 hours,
  turning the halves from time to time. Start your charcoal grill. When
  your grill is heaped high with hot coals, put the marinated chicken
  halves on to cook, skin side down. Sprinkle the chicken with salt and
  a little more pepper, grill thoroughly, turning and basting with the
  remaining marinade.  The chicken is done when it is tender and has a
  dark brown crust all over (some spots may well be charred) You can
  use the broiler in your oven, but an oven broiler never seems to get
  hot enough. If you want to try, preheat the broiler, put the chicken
  as close to the flame or coil as possible and broil it, turning it
  frequently and basting it often.  Serve chicken hot with lemon
  wedges. From Time Life - The Good Cook ~ Poultry

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Recipe ID 49322 (Apr 03, 2005)

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