Pollo Al Diavolo (Broiled Deviled Chicken)

• 1/2 cup butter (8 tablespoons - 1 stick melted)
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (add more to tastes if you like it spicy)
• 1/4 cup onion (chopped finely)
• 2 tablespoons parsley (fresh Italian flat, leafed if possible, finely chopped)
• 1/2 teaspoon garlic (finely chopped)
• 1 (2 1/2-3 lb) roasting chickens (quartered)
• 1 teaspoon salt
• 1 lemon (quartered for garnish)

1. Preheat broiler and place shelf 4 inches (above where meat will be) under the heat.
2. Mix butter, oil and pepper in bowl.
3. In a separate bowl mix onion, parsley and garlic.
4. Add 4 tablespoons of butter mixture to onion mixture; stir and set to the side.
5. Wash and pat dry chicken.
6. Brush all of chicken with the *Half* of rest of the butter mixture and season with salt.
7. Arrange quarters skin side down on broiler rack and cook for 5 minutes.
8. Baste again with remaining butter mixture and flip over.
9. Broil, basting every five minutes with pan drippings for 10 - 15 minutes or until chicken is cooked through and juices run clear.
10. Remove chicken from oven.
11. Spread each quarter with onion mixture (pat it down) and broil chicken for another 3-4 minutes until golden brown.
12. To serve: place chicken on platter and pour pan drippings over it.
13. Garnish with lemons if desired.

butter, olive oil, red pepper, onion, parsley, garlic, roasting chickens, salt, lemon

Taken from www.food.com/recipe/pollo-al-diavolo-broiled-deviled-chicken-264949 (may not work)