GRILLED DEVILED CHICKENS MENU

GRILLED DEVILED CHICKENS MENU image

Categories Chicken

Yield 4 people

Number Of Ingredients 8

4 baby chickens (poussins) or Cornish hens (about 1 1/4 pounds each), or 4 chicken breast halves
3 lemons, plus wedges for garnish
4 cloves garlic, peeled and smashed
1 tablespoon crushed red-pepper flakes or to taste
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
Salt to taste

Steps:

1. If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side to remove backbone; discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in a large bowl. 2. Thinly slice 2 lemons. Squeeze the juice of remaining lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.