Chicken on a Bun

1 3 – 4 lb chicken
1/2 c Olive oil
2 tb Hot pepper sauce,Tabasco or the like
2 Lemons, juice only
1 tb Black pepper, freshly ground
1 ts Salt Pepper to taste
Using poultry shears, cut the bird open by cutting down the backbone. Flatten a bit by pounding with your hand so that the chicken is “butterflied.”

Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours.

Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes. Turn and cook until the juices run clear, about another 20 minutes. Keep basting with the remaining marinade.