← Back to Search Results
broiling, grilling American, Italian
Marinated Chicken Alla Griglia

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a simple marinated chicken–I used to make it all the time at home. The first time I tried this baby out, one of my cooks said to me, “Chef! It tastes just like you marinated the chicken in Wishbone salad dressing!” I don’t care what anyone says: I think this marinade rocks. Left overnight and grilled the next day, the chicken becomes tender, garlicky, and herbaceous, with a deep, tangy flavor. It pairs well with all sorts of accompaniments.

Yield: Serves 4

Ingredients

For the marinade:

  • ¼ cup roasted garlic purée (see Notes)
  • ½ cup rice vinegar or white wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup grape seed oil or corn oil
  • 2 tablespoons dried oregano, preferably on the branch (Sicilian or Calabrian)
  • 2 tablespoons chopped rosemary
  • 1 lemon, thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons salt
  • 1 teaspoon coarse-ground black pepper
  • 1 tablespoon sugar

For the chicken:

  • 2 whole chickens, halved
  • ½ teaspoon each of salt and coarse-ground black pepper

Directions

1. Combine all the marinade ingredients in a bowl and mix well.

2. Place the chicken halves in a large container and pour the marinade over the top. Cover with plastic wrap and marinate in the fridge for at least 8 hours, or overnight.

3. Fire up the grill or preheat the broiler.

4. Remove the chickens from the marinade (but don’t wipe the herbs off; they’re delicious charred right on the skin). Season with more salt and pepper.

5. If you’re using a grill: Place the chickens skin-side down and grill them on high. After 2 minutes, turn the halves 45°. After another 2 minutes, flip the halves over. After another 2 minutes, turn the halves 45° again. Turn the heat down to medium and cook the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes, depending on your grill.

Or

If you’re using a broiler: Place the chickens on a roasting rack and broil them until the skins are crisp, about 5 minutes. Reduce the heat to 425° and bake the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes.

6. Serve immediately, with the vegetables and accompaniments of your choice, leftovers make great chicken salad.

Notes

Timing: An overnight marinate, plus about ½ hour of cooking time

To roast the garlic:

1. Preheat the oven to 450°.

2. Cut across the top of each head of garlic to expose some of the garlic flesh.

3. Place each garlic head cut-side up on a piece of tinfoil big enough to easily wrap it, about 3 inches by 3 inches. Sprinkle the garlic with the olive oil, salt, and pepper. Wrap the garlic up in the foil, making a Hershey’s-Kiss shape.

4. Bake on a baking tray on the center rack in the oven until the cloves are soft and golden brown, about I hour. Cool the garlic in the fridge or freezer until it’s cool to the touch. (The garlic can hold in the fridge for up to 3 days at this stage.)


© 2008 Andrew Carmellini and Gwen Hyman

Note from Cookstr's Editors

Nutritional information is based on using 3 1/2 lb chickens.

 

Nutritional Information

Nutrients per serving (% daily value)

1086kcal (54%)
64mg (6%)
12mg (20%)
199mcg RAE (7%)
932mg
99mg
90g
1g
0g
2g
362mg (121%)
1211mg (50%)
21g (107%)
77g (119%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
a-new-way-to-cook A New Way to Cook
by Sally Schneider
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-explorations Baked Explorations
by Matt Lewis
mom-a-licious Mom-a-Licious
by Domenica Catelli
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?