Shelly's Recipe

MARINATED CHICKEN ALLA GRIGLIA

Category: Poultry I

For the marinade
2 heads garlic
1/2 cup rice or white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup grapeseed or corn oil
2 tablespoons dried oregano
2 tablespoons chopped rosemary
1 lemon sliced thinly
1 teaspoon red pepper flakes
2 tablespoons salt
1 teaspoon coarsely ground pepper
1 tablespoon sugar

Preheat oven to 450 degrees. Cut across top of garlic heads exposing garlic flesh. Sprinkle heads with a little olive oil, salt and pepper and wrap garlic in aluminum foil. Place on baking sheet in oven and bake for about an hour or until garlic is soft and golden brown.

Remove from oven, and when cool enough to handle, squeeze the cloves into a sieve, press with the back of a spoon to get about 1/4 cup of garlic pulp.

Combine all ingredients in a bowl.

For the chicken
2 whole chickens halved and sprinkled with 1/2 teaspoon each salt and coarsely ground pepper

Marinate chicken under plastic wrap in refrigerator for at least 8 hours or overnight.

To broil, place chickens on rack in roasting pan and broil until skins are crips, about 5 minutes. Reduce heat to 450 degrees and bake about 20 minutes or until juice from leg runs clear when pricked with a fork. Serve immediately.

To grill with gas, place chickens skin side down under high heat. After 2 minutes, turn chickens 45 degrees. After 2 minutes, turn chickens over. Grill 2 minutes then rotate chickens 45 degrees.

Turn heat to medium and cook about 20 minutes or until juice from leg runs clear, then serve immediately.