Red Devil Chicken

Firefighters have a nickname (or a curse name) for fire,

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 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.

chicken, dry white wine, olive oil, fresh lemon juice, garlic, dried oregano, hot red pepper flakes, salt