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Chicken diavolo and quinoa salad shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014.

Peter Power/The Globe and Mail

I am learning not to overdo marinades . Always make sure there is oil and nothing sugar-based. This is also excellent oven-baked at 425 F for 45 minutes to 1 hour. Make sure the butcher takes off the backbone and the breast bone, too. Place some plastic wrap over the chicken and give it a big whack to flatten it. This will ensure it cooks more evenly.

Servings: 4

Ready time: 1 hour and 45 minutes, including marinating time


1 flattened chicken, about 4 lbs


1/4 cup olive oil

2 tbsp lemon juice

1 tbsp soy sauce

1 tsp chipotle chili powder

1 tsp choppeded garlic

Pinch sugar


1 cup canned pureed tomatoes

1/2 cup red wine

1 tsp chipotle chili powder

1 tbsp chopped cilantro

1 tbsp chopped oregano

1 tsp sugar


Make sure chicken is flat enough.

Combine marinade ingredients and brush over chicken on all sides. Leave to marinate for 1 hour. Combine tomatoes, wine, chili, cilantro, oregano and sugar. Bring to boil and simmer until sauce is thick, about 15 minutes. Reheat when needed or serve at room temperature.

Preheat grill to high. Once heated, turn off middle burner. Remove chicken from marinade and season with salt. Place chicken bone side down over turned off burner. Turn other burners to medium. Close lid and grill for 20 minutes. Brush with any leftover marinade and grill another 30 to 40 minutes. The skin should be crisp and the juices clear. Let rest for 10 minutes then cut into 8 portions. Serve with sauce, the quinoa and the salad.

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