Chicken alla diavola

Cut the chickens along the spine and spread them open like a book. Thoroughly mix them with the marinade and let them rest in the refrigerator for at least 3 hours, preferably overnight.

Remove the chickens from the marinade, place them skin-side down on a hot grill, close the lid and grill for 3 minutes. Then flip them, close the lid again and grill for another 3 minutes. Continue this process until the chickens are tender.

Finely chop the fresh chili pepper, coarsely crush the dried chili peppers. Thoroughly mix all ingredients in a bowl.