• 2 whole fryers, split (you can ask your butcher to do this for you, or you can do it yourself: with the chicken breast-side down, use poultry shears to cut out the backbone, and the chicken will lie flat)
• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice
• zest from lemons
• 3-4 cloves garlic, minced
• freshly ground black pepper
• red pepper flakes, to taste
• salt
• a hefty handful of Italian parsley, chopped
• 2 bricks covered in aluminum foil

In a bowl, combine the oil, lemon juice and zest, garlic and red and black peppers. Place the chicken in a glass dish, and douse with about half the marinade. Salt the chicken and cover with plastic and refrigerate. Allow to sit for at least three hours and up to a day.

Cook the chicken in a pizza oven (or on the grill): remove from the marinade, allowing the excess to drip off. Grill bone-side down for 20 minutes, then flip and grill skin-side down for 10 minutes. Meanwhile, mix the parsley into the reserved marinade.

Remove chicken from grill and brush immediately with excess marinade.

by Pak101.com (few years ago!) / 1977 views