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
Ingredients
- A 3–3½-pound chicken, split in half
Marinade:
- 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
Directions
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.
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