Reviews Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
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Gallery Joe’s Red Devil Chicken Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 four-pound chicken, rinsed and patted dry 1/3 cup dry white wine 1/3 cup olive oil 2 teaspoons freshly squeezed lemon juice 2 garlic cloves, crushed in a garlic press 2 teaspoons dried oregano 2 teaspoons crushed hot red-pepper flakes 1/2 teaspoon coarse salt Vegetable oil, for grate
Gallery Joe’s Red Devil Chicken
Recipe Summary Servings: 4
Gallery
Joe's Red Devil Chicken
Joe’s Red Devil Chicken
Joe’s Red Devil Chicken
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 four-pound chicken, rinsed and patted dry 1/3 cup dry white wine 1/3 cup olive oil 2 teaspoons freshly squeezed lemon juice 2 garlic cloves, crushed in a garlic press 2 teaspoons dried oregano 2 teaspoons crushed hot red-pepper flakes 1/2 teaspoon coarse salt Vegetable oil, for grate
Directions
Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner 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 with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.
Reviews
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
All Reviews for Joe’s Red Devil Chicken
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Joe’s Red Devil Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
