Devil’s Chicken

3.00 avg. rating (70% score) - 1 vote

Devil’s Chicken

Yield: Makes 4 servings.


  • Devil's Chicken
  • 1 3-4 pound chicken
  • 1/2 cup olive oil
  • Juice of 2 lemons
  • 1 tablespoons freshly ground pepper to taste
  • 2 tablespoons TABASCO brand Pepper Sauce
  • 1 teaspoon salt


Using poultry shears, cut chicken open by cutting down backbone. Flatten a bit by pounding with your hand so that chicken is "butterflied." Mix remaining ingredients in large bowl and marinate for 2 hours.

Grill on medium-hot charcoal barbeque, skin side down, 25 minutes. Turn and cook until juices run clear, about another 20 minutes. Keep basting with remaining marinade

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