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Information

Course: main course
Total time: a day or more
Skill level: Easy
Cost: Moderate
Yield: Serves 4
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Notes

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.

Ingredients

  • 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
  • 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.

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Nutritional Information

Nutrients per serving

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%)