Pollo alla Diavola

While paging through a book of mine, Italy – The Country and it’s Cuisine, I came across a photo of a dish I just HAD to make !  It is basically a whole Chicken marinated in White Wine, Orange Juice, Lemon Juice, Bay Leaves and Red Pepper Flakes.  I used about a 4-1/2 pound bird, removed the breast bone, pressed it flat and marinated it for 24 hours, turning once.  Pat dry, rub with Herbal Sea Salt and Pepper, and grill on medium-high for about 20 minutes per side.  Serve immediately.