Marinated Chicken Alla Griglia
Published by Bloomsbury USA
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.
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.)
Cooking Methodbroiling, grilling
Total Timea day or more
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecrisp, garlicky, herby, sharp, smoky, spiced, tangy
- 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
Combine all the marinade ingredients in a bowl and mix well.
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.
Fire up the grill or preheat the broiler.
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.
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.
Serve immediately, with the vegetables and accompaniments of your choice, leftovers make great chicken salad.
2008 Andrew Carmellini and Gwen Hyman