Publican Chicken

1. 1

   In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper.

2. 2

   Mix well.

3. 3

   Flatten chicken and add to marinade, turning it until coated.

4. 4

   Cover and refrigerate for at least one hour or overnight.

5. 5

   Prepare a grill, arranging coals or gas flame so it is hot on only one side.

6. 6

   Place chicken skin-side down on unheated side of grill (so it will cook by indirect heat).

7. 7

   Grill, basting every 5 minutes and turning chicken once about halfway through, until juices run clear when chicken is pierced near joint of thigh, about 30 minutes.

8. 8

   Remove chicken from grill and allow to rest 5 minutes.

9. 9

   Carve as desired, and serve.

No additional tips available.