1 chicken, 2 1/2 to 3 pounds
1 juice of 1 1/2 lemons
2 cloves garlic crushed with 1 tables; poon salt
1 tablespoon freshly ground black pepper
2 teaspoon ground cayenne or hot ground pepper
1 tablespoon paprika
2 tablespoon butter, melted
Split and butterfly the chicken by cutting down the backbone and opening the chicken, leaving the breast attached. Squeeze the lemon juice over the chicken. Mix the garlic, black and hot peppers, and the paprika together; add to the melted butter. Pour over the chicken. If possible, let the chicken stand overnight, uncovered in the refrigerator.
Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook the chicken for 50 minutes until crisp. Or bake the chicken in a preheated 350 F oven for 50 minutes or until done. If the skin is not crispy, place under the broiler to brown and crisp the skin, watching carefully so that it doesn't burn.
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