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1
On a stove burner, heat the olive oil in a small pan over medium heat.
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2
Add the chili pods and saute them until they are a deep, dark brown.
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3
Turn off the heat and cool the olive oil and throw away the browned chilies.
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4
Pound the chickens will with a meat mallet to flatten them out.
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5
Add the juice of 1 of the lemons to the seasoned olive oil along with 3 or 4 twists of pepper.
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6
Put the chicken halves in a big bowl, pour the seasoned olive oil over them and turn the peices over and over to coat them well.
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7
Let the chicken stand for 1 to 2 hours, turning the halves from time to time.
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8
Start your charcoal grill.
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9
When your grill is heaped high with hot coals, put the marinated chicken halves on to cook, skin side down.
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10
Sprinkle the chicken with salt and a little more pepper, grill thoroughly, turning and basting with the remaining marinade.
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11
The chicken is done when it is tender and has a dark brown crust all over (some spots may well be charred) You can use the broiler in your oven, but an oven broiler never seems to get hot enough.
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12
If you want to try, preheat the broiler, put the chicken as close to the flame or coil as possible and broil it, turning it frequently and basting it often.
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13
Serve chicken hot with lemon wedges.
