This image courtesy of Joseph DeLeo
This is a simple marinated chicken–I used to make it all the time at home. The first time I tried this baby out, one of my cooks said to me, “Chef! It tastes just like you marinated the chicken in Wishbone salad dressing!” I don’t care what anyone says: I think this marinade rocks. Left overnight and grilled the next day, the chicken becomes tender, garlicky, and herbaceous, with a deep, tangy flavor. It pairs well with all sorts of accompaniments.
Timing: An overnight marinate, plus about ½ hour of cooking time
Cooking MethodBroiling, Grilling
OccasionCasual Dinner Party
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCrisp, Garlicky, Herby, Sharp, Smoky, Spiced, Tangy
cup roasted garlic purée (see Notes)
cup rice vinegar or white wine vinegar
cup extra virgin olive oil
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
teaspoon each of salt and coarse-ground black pepper
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.
To roast the garlic:
Preheat the oven to 450°.
Cut across the top of each head of garlic to expose some of the garlic flesh.
Place each garlic head cut-side up on a piece of tinfoil big enough to easily wrap it, about 3 inches by 3 inches. Sprinkle the garlic with the olive oil, salt, and pepper. Wrap the garlic up in the foil, making a Hershey’s-Kiss shape.
Bake on a baking tray on the center rack in the oven until the cloves are soft and golden brown, about I hour. Cool the garlic in the fridge or freezer until it’s cool to the touch. (The garlic can hold in the fridge for up to 3 days at this stage.)
2008 Andrew Carmellini and Gwen Hyman
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