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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: After Jeff Smith, better known as "The Frugal Gourmet", visited Avery
Island with chef Craig Wollon, he sent his favorite Tabasco sauce
recipe, a grilled or broiled butterflied chicken said to be straight
from the devil. The abundant black pepper compliments the Tabasco
sauce in this simple but distinctive dish.
~---------------------------------------------------------------------
~-- 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.
Prepare a charcoal fire for grilling or preheat the broiler. 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.
Lagniappe - Add 1/2 teaspoon of Tabasco sauce to the liquid used to
moisten stuffing for turkey or chicken.
| Ingredients:
4 Pound(s) Whole Chicken
1/2 Cup(s) Olive Oil
2 Tablespoon(s) Tabasco Pepper Sauce
2 Lemons, juice of
1 Tablespoon(s) Freshly Ground Black Pepper
1 Teaspoon(s) Salt |
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