Serves: 4
Total Calories: 150
1 With a chef's knife or poultry shears, remove the wing tips from the chicken.
2 In a large shallow dish, combine the lemon juice, oil, red pepper, and salt to taste. Add the chicken pieces. Cover and marinate at room temperature for 1 hour, turning the pieces occasionally.
3 Arrange a grill rack or broiler pan about 5 inches from the heat source. Preheat the grill or broiler.
4 When ready to cook, remove the chicken from the marinade and pat it dry. Place the chicken with the skin side toward the source of the heat. Grill or broil, basting occasionally with the marinade, until nicely browned, about 10 to 15 minutes. Turn the chicken and cook until the chicken juices run clear when the thigh is pierced with a knife in the thickest part, about 10 to 15 minutes more. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Devil’s Chicken recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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