Joes Red Devil Chicken Food

JOE'S RED DEVIL CHICKEN

Steps:

• Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
• In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
• Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner on high. Place the foil pan on the off burner, and fill halfway with water.
• Remove the chicken from the marinade. Lightly oil the cooking grate with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.

RED DEVIL CHICKEN

Steps:

• Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
• Cut down the other side and discard the backbone.
• Place the chicken on a work surface, skin side up.
• Press hard on the breastbone with the heel of your hand to flatten the chicken.
• In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
• Place the chicken and marinade in a zippered plastic bag.
• Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
• Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
• Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
• In a gas grill, preheat on High.
• Turn one burner off, and keep the other burner (s) on High.
• Place the foil pan on the Off burner, and fill halfway with water.
• Remove the chicken from the marinade.
• Lightly oil the cooking grate.
• Place, skin-side down, over the pan.
• Weight the chicken with an aluminum foilwrapped brick.
• Cover and cook for 25 minutes.
• Remove the brick and turn the chicken.
• Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

ROASTED BBQ CHICKEN WITH RED DEVIL RUB

Steps:

• Place chicken on baking sheets.
• Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
• In another bowl, combine all dry ingredients.
• Sprinkle spice mixture evenly over all sides of chicken.
• Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
• Heat oven to 450*.
• Arrange chicken in 2 large roasting pans, skin side up.
• Roast for 30 to 35 minutes or until well browned and juices run clear.

SICILIAN RED DEVIL CHICKEN

Steps:

• Cut each chicken breast into 3 equal pieces and season with salt and pepper.
• Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
• To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.