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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
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.
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