I wanted to make something a little different, something a little spicy. Chicken Fra Diavolo.
I placed the chicken, breast side down, on the cutting board; and cutting on either side of the backbone, removed it. I then turned the chicken over and pressed down on the breastbone until the chicken was somewhat flattened. I massaged the bird all over with olive oil, salt and hot red pepper flakes, then parked it to marinate for a couple of hours.
In the meantime, I grilled some zucchini, seasoned it, and set it to wait at room temperature.
When the sun went down, I was as ready as I was going to be to light the grill. I heated it to about medium-high and placed the chicken breast side down, poured a glass of icy white wine, grabbed my book and settled next to the grill to keep my eye on the bird. I let the bird cook for about 45-50 minutes, turning quite frequently to avoid burning.
The chicken was done just as John walked through the door. After letting the bird rest a bit, I cut it up and finished it off with a squirt of lemon.
A green salad added, and it was dinner.