Pollo Alla Diavola (devil's Chicken)

1 3 - 4 lb chicken

1/2 c Olive oil

2 tb Hot pepper sauce,Tabasco or the like

2 Lemons, juice only

1 tb Black pepper, freshly ground

1 ts Salt Pepper to taste

Using poultry shears, cut the bird open by cutting down the backbone. Flatten a bit by pounding with your hand so that the chicken is "butterflied."

Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours.

Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes. Turn and cook until the juices run clear, about another 20 minutes. Keep basting with the remaining marinade.

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