3 - 4 lb chicken
1/2 c  Olive oil
2 tb Hot pepper sauce *
2    Lemons, juice only
1 tb Black pepper, freshly ground
1 ts Salt
Pepper to taste

* Tabasco or the like Using poultry shears, cut the bird open by cutting
down the backbone. 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. Grill on a medium-hot charcoal barbecue,
skin side down, for 25 minutes. Turn and cook until the juices run clear,
about another 20 minutes. Keep basting with the remaining marinade.