RECIPES: Locanda Verde's Andrew Carmellini

Marinated Chicken Alla Griglia

An overnight marinade, plus about ½ hour of cooking time.

Serves 4

Andrew Carmellini's Marinated Chicken alla Griglia for Locanda Verde.

(Courtesy Thomas Krakowiak)

Ingredients:

For the marinade:

¼ cup roasted garlic purée

½ cup rice vinegar or white wine vinegar

¼ cup extra virgin olive oil

¼ grape seed oil or corn oil

2 tablespoons dried oregano, preferably on the branch (Sicilian or Calabrian)

2 tablespoons chopped rosemary

1 lemon, thinly slices

1 teaspoon red pepper flakes

2 tablespoons salt

1 teaspoon coarse-ground black pepper

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1 tablespoon sugar

For the chicken:

2 whole chickens, halved

½ teaspoon each of salt and course-ground black pepper

Instructions:

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 chicken's from the marinade (but don't wipe the herbs off; they're delicious charred with on the skin). Season with more salt and pepper.

If you're using a grill: Place the chicken's skin-side down and grill them on high. After 2 minutes, turn the halves 45°. 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 the 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 the leg with a knife, about 20 minutes.

Serve immediately, with the vegetables and accompaniments of your choice. Leftovers make a great chicken salad.