RECIPES: Locanda Verde's Andrew Carmellini

Oct. 12, 2009 — -- Marinated Chicken Alla Griglia

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

Serves 4

Ingredients:

For the marinade:

For the chicken:

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.