The very best chicken I've ever had is from a recipe for Red Devil chicken done on our outdoor gas grill with rotisserie.
Red Devil Chicken
1 four-pound chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 tsp freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press (more is better)
2 tsp dried oregano
2 tsp crushed hot red-pepper flakes
1/2 tsp coarse salt
1/3 cup dry white wine
1/3 cup olive oil
2 tsp freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press (more is better)
2 tsp dried oregano
2 tsp crushed hot red-pepper flakes
1/2 tsp coarse salt
Marinate the chicken for up to two hours. Mount on rotisserie and cook approximately 1-¼ to 1-½ hours.
