• Place chicken breast-side down on plastic cutting board. With poultry shears or boning knife, cut along both sides of backbone; remove and discard bone (or save for stock).
• Open chicken and press with hands or use meat pounder to flatten. Rub chicken all over with olive oil; sprinkle with salt, pepper and cayenne pepper. Marinate in refrigerator, covered, for 3 hours or overnight.
• Preheat grill to high heat (500ºF); grease grate well. Place chicken on grill, breast side down, with lid closed. Grill chicken, turning frequently and basting every 10 minutes with wine, for about 20 minutes or until meat thermometer inserted into thighbone reads 175°F to 180ºF. Transfer to cutting board; cut into serving pieces. Serve hot with lemon wedges to squeeze over top.

Recipe provided by Chef Mary Ann Esposito