Red Devil Chicken

Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 1 (4 lb)  chicken, rinsed and patted dry
• 1⁄3 cup dry white wine
• 1⁄3 cup olive oil
• 2  tablespoons fresh lemon juice
• 2  cloves garlic, crushed through a press
• 2  teaspoons dried oregano
• 1  teaspoon hot red pepper flakes
• 1⁄2 teaspoon salt

Directions

1. Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
2. Cut down the other side and discard the backbone.
3. Place the chicken on a work surface, skin side up.
4. Press hard on the breastbone with the heel of your hand to flatten the chicken.
5. In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
6. Place the chicken and marinade in a zippered plastic bag.
7. Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
8. Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
9. Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
10. In a gas grill, preheat on High.
11. Turn one burner off, and keep the other burner (s) on High.
12. Place the foil pan on the Off burner, and fill halfway with water.
13. Remove the chicken from the marinade.
14. Lightly oil the cooking grate.
15. Place, skin-side down, over the pan.
16. Weight the chicken with an aluminum foilwrapped brick.
17. Cover and cook for 25 minutes.
18. Remove the brick and turn the chicken.
19. Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
20. Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.