Chicken alla diavola | Spicy Italian grilled chicken

Finely chop the fresh chili peppers and coarsely crush the dried chilies. In a bowl, thoroughly mix all the marinade ingredients (fresh and dried chilies, lemon juice, spices, vinegar, salt, and pepper).

Cut the mini chickens along their spines and open them up like a book. Thoroughly coat them in the marinade, then let them marinate in the refrigerator for at least 3 hours, but ideally overnight.

Remove the chickens from the marinade and place them skin-side down on the hot grill. Cover the grill and cook for 3 minutes. Then flip them over, cover again, and cook for another 3 minutes. Continue cooking with the grill covered until the chicken meat is completely tender and the skin is crispy.