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.
- 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
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.
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.