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baking, broiling Spanish
Marinated Grilled Chicken with Garlic Mayonnaise Default

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Pollo a la Parrilla Con Allioli

Garlic mayonnaise accompanies so many regional dishes—the truth is that it tastes great with just about anything, from meat, fish, and poultry to vegetables. I like it here as a complement to marinated chicken (and of course, rabbit would be excellent as well).

Yield: 4 servings
Prep time: 2 Hours In Advance


  • A 3–3½-pound chicken, split in half


  • ¾ cup dry white wine
  • ¾ cup extra virgin olive oil
  • 2 bay leaves, crumbled
  • 4½ teaspoons thyme leaves or ¾ teaspoon dried
  • 3 cloves garlic, mashed to a paste
  • ½ teaspoon ground cumin, preferably freshly ground in a mortar or spice mill
  • Salt
  • Freshly ground pepper
  • Garlic Mayonnaise


Gently pound the chicken to flatten it. Mix together the marinade ingredients in a shallow bowl. Add the chicken to the marinade and turn to coat well. Marinate, skin side down, 2 hours, basting occasionally.

Remove the chicken from the marinade and place skin side down on a broiler tray. Broil about 7 minutes to each side to brown the chicken, basting occasionally with the marinade. Transfer to a 400°F oven and continue cooking and basting skin side up about 15 minutes more. Serve with the Garlic Mayonnaise on the side.

© 1996 Penelope Casas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, using a 3 pound chicken, but does not include Garlic Mayonnaise. For nutritional information on Garlic Mayonnaise, please follow the link above.

511kcal (26%)
355mg (15%)
38g (58%)
10g (49%)
155mg (52%)
85mcg RAE (3%)
4mg (6%)
25mg (2%)
2mg (11%)

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