* tabasco or the like using poultry shears, cut the bird open by cutting down the backbone.
2
Flatten a bit by pounding with your hand so that the chicken is "butterflied." mix the remaining ingredients in a large bowl and marinate the bird for 2 hours.
3
Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes.
4
Turn and cook until the juices run clear, about another 20 minutes.
5
Keep basting with the remaining marinade.
6
-- from the frugal gourmet cooks three ancient cuisines, by jeff smith
