Pollo alla diavola with the noce Moscata

Ingredients for 4 servings:

• 1 chicken (chicken) of 1.2 kg
• Salt
• e.g. nutmeg, approx. 1 – 2 nuts
• 1 lemon(s), juice
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

old family recipe from Italy

First of all: This chicken impresses with its extremely simple way of seasoning. It still tastes overwhelmingly spicy, and the nutmeg flavor, which is not at all overpowering, gives the whole thing its incomparable aroma. I usually use two regular roast chickens (fresh, not from the freezer), and I only grate the two nutmegs about halfway, so I essentially only use one nut for two chickens. Wash the fresh chicken or chickens and use a sharp knife to remove the fat gland above the rear opening. Cut a full cut lengthwise down the middle of the back. Place the chicken breast-side up on a wooden board and flatten it with your hand, taking care not to deform the chicken too much. Place it on a platter, season well with salt, and sprinkle all over with freshly grated nutmeg (not ready-made powder). Drizzle with lemon juice and oil. Let it sit for AT LEAST 2 hours, turning occasionally. Once prepared, the chicken should be grilled on a charcoal grill over a brisket, brushing it frequently with the marinade. If the chicken is tender, it will be cooked in 30 minutes. It should be crispy all over. My husband is a true master at grilling chicken—he can estimate how long it will take. For beginners, I recommend leaving the chicken on the grill a little longer and being careful not to overcook it. Slightly blackened spots aren’t a problem; they’ll give the chicken a more typically Italian flavor.