ROMAN GRILLED CHICKEN — DEVIL'S STYLE
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
From Cathy Whims, Owner and Chef, Nostrana, 1401 SE Morrison, Portland, OR

Serves 4 to 6

1 chicken, 3 to 3 1/2 lb
1/3 cup freshly squeezed lemon juice
1 Tbsp black peppercorns
1/2 tsp red pepper flakes
2 Tbsp extra-virgin olive oil and more for drizzling
Sea salt

1. Place chicken on a meat cutting board. Using strong scissors cut out the backbone on both sides to remove. Crack the breastbone from behind, flattening out the chicken with your hands (as flat as you can). Turn the chicken over and make cuts where legs and wings go into the body (so they may lay out flatter), but without detaching them completely. Turn the chicken over and pound out as flat as possible using a meat pounder or rolling pin.

2. Wrap peppercorns in a towel and crush them coarsely with a clean meat pounder or rolling pin. In a shallow baking pan that will hold chicken flat, mix lemon juice, peppercorns, pepper flakes and olive oil. Mix well, then add the chicken and rub all over. Marinate at room temperature 2 to 3 hours, turning and basting from time to time.

3. Light a charcoal or wood fire and let a large bed of white ash form. Remove chicken from marinade and salt well. Place skin side down on grill and cook until skin is colored brown. Baste it well, then turn over and cook until cooked through, turning and basting from time to time. When done, drizzle with olive oil and serve at once.