One 3 ½ to 4 pound free-range, organic chicken, butterflied
¼ cup Filippo Berio Olive Oil
Fine sea salt
Freshly ground black pepper
Cayenne pepper or dried hot red pepper flakes
1 cup dry white wine
Course: Main Dishes
Place the chicken on a plastic cutting board breast side down. With poultry shears or a boning knife, cut along one side of the backbone, then cut down the other side of the backbone. Remove and discard the bone or save for stock.
Open out the chicken and flatten it by pressing down with your hands, or use a meat pounder. Rub the chicken all over with the olive oil, then season it with salt, pepper, and cayenne. Place the chicken in a dish, cover, and marinate it for several hours; this step can be done the day before.
When you are ready to cook, fire up the grill, and when the coals are white, or a gas grill temperature reaches 500 degrees F, place the chicken on the grill breast side down and cook, turning frequently, and keeping the fire under control so as not to burn the chicken.
Halfway into the grilling, about 10 minutes, start basting the chicken with the wine and continue basting every 10 minutes. The chicken is cooked when a meat thermometer inserted into the thighbone registers between 175 and 180 degrees F.
Transfer the chicken to a cutting board, and cut it into serving pieces. Serve hot with a squirt of lemon juice. Use your fingers, not a fork, to eat it. Keep a glass of water at the ready, just in case the devil gets to you!