Chicken alla Diavola (2)

Finely chop the fresh chili and coarsely crush the dried chilies. Thoroughly mix all marinade ingredients (olive oil, lemon juice, vinegar, herbs, and spices) in a bowl.

Cut the poussins along the backbone and open them up like a book (flatten them). Generously rub the meat with the marinade and let it marinate, covered, in the refrigerator for at least 3 hours, preferably overnight.

Remove the chicken from the marinade and place it skin-side down on the hot grill. Close the lid and grill for approx. 3 minutes. Flip, cover again, and grill for another 3 minutes. Repeat this process until the meat is cooked through and the skin is crispy.