1 chicken -- 2 1/2 to 3 pounds
2 teaspoons ground cayenne or hot ground pepper
1-1/2 lemons -- juice of
2 cloves garlic crushed with
-- 1 tablespoon salt
1 tablespoon paprika
2 tablespoon butter -- melted
1 tablespoon freshly ground black pepper
Instructions:
Split and butterfly the chicken by cutting down the backbone and opening
the chicken, leaving the breast attached. Squeeze the lemon juice
over the chicken. Mix the garlic, black and hot peppers, and the paprika
together; add to the melted butter. Pour over the chicken. If possible,
let the chicken stand overnight, uncovered in the refrigerator. Prepare
the grill. Place the chicken, breast side up, on the grill. Cover
the grill and cook the chicken for 50 minutes until crisp. Or bake
the chicken in a preheated 350 F oven for 50 minutes or until done.
If the skin is not crispy, place under the broiler to brown and crisp
the skin, watching carefully so that it doesn't burn.
