Grilled Coquelets Devil’s Style

Cut the coquelets lengthwise on the back side to the left and right of the backbone with poultry shears. Remove the rump. Press the coquelets halves as flat as possible by hand. Place in a large freezer bag form.

Stir through the juice of one lemon, sugar and olive oil. Remove the seeds from the peperoncini and cut into very small cubes. Cut the sage leaves into very fine strips. Add both to the lemon marinade and pour it over the coquelets in the freezer bag. Tie tightly with kitchen string and marinate the coquelets for at least one hour.

Before grilling, let the butter melt. Remove the coquelets from the marinade, drain and season heartily with salt and pepper.

Roast the coquelets on the hot grill grate or in the pan at medium, then rather low temperature for thirty to forty minutes, depending on the thickness. Brush occasionally with the remaining marinade.

At the end of the roasting time, brush the coquelets on the skin side with the butter and let them brown on this side for another 3-4 minutes.

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