Chicken alla Diavola

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

Cut the poussins along the backbone and open them up like a book (press flat). 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.