In Italian, this chicken is called pollo alla diavolo because of the addition of crushed red peperoncini chiles, the same kind that is sprinkled on pizzas to liven them up. Traditionally the chickens are split before grilling, but you can use a rotisserie if you wish–it just takes longer to cook. Adding rosemary branches to the fire makes a very aromatic smoke.

Ingredients

For the Chicken:

• 1 4-pound chicken

For the Devil Marinade:

• 2/3 cup dry red wine such as Chianti

• 1/3 cup olive oil

• 2 tablespoons lemon juice, fresh preferred

• 11/2 tablespoons finely chopped fresh rosemary or 11/2 teaspoons dried

• 11/2 tablespoons finely chopped fresh sage or 11/2 teaspoons dried

• 2 teaspoons crushed red chile, pequin for hot, New Mexican for mild

• 2 cloves garlic

• 1/4 teaspoon salt

Instructions

Using poultry shears, or a heavy knife, cut down both sides of the backbone to cut the chicken in half. Remove the backbone and place the chicken on a cutting board skin side up. Press hard on the breastbone to break it and flatten the bird.

In a bowl, whisk together the marinade ingredients. Coat the chicken with the marinade, place in a plastic bag, and marinate for 2 hours in the refrigerator.

Lightly oil a clean grill surface. Remove the chicken and place the remaining marinade in a small saucepan and simmer for 20 minutes. Place chicken on the grill, skin side down and weight down with a cast iron skillet so the chicken remains flat. Grill for 15 to 20 minutes per side, basting frequently with the marinade until the juices run clear when pierced with a fork, or when the internal temperature reaches 160 degrees F.

Using a cleaver, chop the split chicken halves into quarters.

Cooking meats in the pibil method dates back to Pre-Columbian times and variations of these dishes can be found in just every restaurant that features local cuisine throughout the Yucatán Peninsula in Mexico. This method of cooking is done in a pit lined with stones called a pibil which were the center of the Mayan community. This is a easier variation that can be done on the grill or in a smoker, and doesn’t require digging a pit in your back yard. Achiote paste is made with annatto seeds, which is used both a spice and an orange coloring agent. I prefer using the paste, rather that the seeds which are as easy to grind as steel ball bearings. Güero chiles are substituted for the usual xcatic chiles which are impossible to find outside of the area. Banana leaves can be found in Asian markets, but you can also use aluminum foil. Pibils are traditionally served with pickled red onions.

Ingredients

For the Achiote Marinade:

• 10 whole black peppercorns

• 1/4 teaspoon cumin seeds

• 3 cloves garlic

• 2 habanero chiles, stem and seeds removed

• 2 tablespoons achiote paste

• 1 teaspoon dried oregano, Mexican preferred

• ½ teaspoon ground cinnamon

• 1/4 teaspoon ground allspice

• 2 tablespoons lime juice, fresh preferred

• 2 teaspoons white vinegar

For the Chicken:

• 1 2 pound chicken, cut in serving size pieces or 4 boneless, skinless chicken breasts

• 3 fresh banana or güero chiles, stems and seeds removed, cut in strips

• 1 small red onion, sliced and separated into rings

• 4 sprigs fresh epazote or substitute 1 tablespoon dried (omit if not available)

• 4 tablespoons margarine

• Banana leaves

• Cebollas Encuridas (Pickled Red Onions)

For the Cebollas:

• 1 small red onion, thinly sliced

• 5 black peppercorns

• 3 allspice berries

• 1/4 teaspoon cumin seeds

• 1/4 teaspoon dried oregano, Mexican preferred

• 2 cloves garlic, minced

• 1/3 cup white vinegar

• Salt

Instructions

For the Marinade:

Place the peppercorns and cumin seeds in a spice or coffee grinder and process to a fine powder. Combine the powder with the garlic and habanero chile and place in a blender or food processor and puree.

Combine the spice mixture, achiote, oregano, bay leaves, and lime juice. Put the chicken in a non-reactive pan and prick with a fork. Pour the marinade over the chicken and marinate overnight or for 24 hours in the refrigerator.

For the Chicken:

To make 4 packets, cut 8 pieces of string about 6 inches long. Lay the strings down on a flat surface, place 4 banana leaves on top of the strings. Place a chicken on each the leaves along with the marinade and top with the chiles and onions. Place a little epazote on each breast along with a tablespoon of margarine. Fold the banana leaves over the meat and tie with the strings.

Place on the grill over indirect heat and cook for 1 hours, or in a smoker on the grill with pan of water between the coals and the wrapped chicken to keep the chicken juicy.

Serve the chicken with warm corn tortillas, pickled onions, and black beans.

For the Cebollas:

Place the onions in a bowl and pour boiling water over them. Let them sit for 1 minute and then drain. Discard the water.

Coarsely grind the peppercorns, allspice, and cumin seeds in a spice or coffee grinder. Add to the onions.

Add the remaining ingredients, and enough water to barely cover. Allow the mixture to marinate for a couple hours to blend the flavors.

Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word tandoori refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice, first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve the exact flavor. The taste is hard to duplicate since the tandoor reaches such high temperatures, up to 800 degrees F, but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake, will like cooking chicken in the tandoori-style, since the skin is removed from the chicken before it is cooked. And, by using a low fat yogurt in the marinade, the fat is reduced even further. This chicken is traditionally served with cooling mint chutney. Note: This recipe requires advance

Ingredients

For the Chicken:

• 4 chicken breasts, skin removed

• 2 to 3 teaspoons ground cayenne chile

• 1 tablespoon ground paprika

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup lemon juice

• 3 tablespoons melted butter or margarine

• Garnish: Lemon slices

• Mint Raita

For the Marinade:

• 1 cup plain yogurt

• 1/4 teaspoon crushed saffron threads dissolved in 1/4 cup hot water

• 1 tablespoon grated ginger

• 1 tablespoon chopped garlic

• 3 teaspoons ground red chile, such as New Mexican or piquin

• 2 teaspoons Garam Masala

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

Instructions

Line a strainer with a dampened cheesecloth, add the yogurt and place over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken.

Make slashes in the chicken about 2 inches deep. Combine the cayenne, paprika, and black pepper and rub the mixture into slashes, add the lemon juice and coat the chicken. Marinate the chicken for 30 minutes at room temperature, then drain.

Put the drained yogurt and all the rest of the ingredients for the marinade in a blender or food processor and puree until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once.

Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches over the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches and continue cooking for another 5 minutes, turning once.

Remove the chicken and brush with the melted butter. Return the chicken to the grill and continue to cook for another 5 minutes, turning once, until the chicken is done and the juices run clear.

Serve the chicken garnished with lemon slices and with the mint chutney on the side.