Marinated Chicken Alla Griglia

By chris5863

Ingredients

• 1/4 cup roasted garlic purée (see Notes)
• 1/2 cup rice vinegar or white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 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
• 1/2 teaspoon each of salt and coarse-ground black pepper

Details

Servings 4
Adapted from cookstr.com

Preparation

Step 1

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.
Or
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.