Red Devil Chicken

Recipe by Dreamgoddess
READY IN: 3hrs




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