Pollo Marinato alla Griglia
Region: Italy, Tuscany
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
The secret to a luscious golden-brown grilled chicken, especially  (DennisMGottlieb)LO.jpg)
if it has its skin on, is to grill slowly. Do not use a cover because flare-ups will occur. These marinated chickens will be a lovely golden color after about 30 minutes of grilling.
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 6 servings
Preparation Time: 30 minutes plus 4 hours
Two 3-pound free-range chickens, quartered
1 cup extra-virgin olive oil
1/4 cup finely chopped fresh parsley
2 onions, thinly sliced
3 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
1. Place the chicken pieces in a large glass or ceramic baking pan and cover with the olive oil, parsley, onions, garlic, salt and pepper to taste. Leave to marinate in the refrigerator covered, for 4 hours, turning occasionally. Remove the chicken from the refrigerator 15 minutes before grilling.
2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on low. For charcoal grills, the grilling grate should be about 12 inches from the source of the heat if adjustable; otherwise, mound the coals to one side and grill the chicken over the cool spot with an aluminum drip underneath to catch the drippings. If using a gas grill, place a rack on the grill with a drip pan underneath. Keep the pan filled with water as the chicken grills. If you cook without a rack, directly on the grill, watch for flare-ups.
3. Remove the chicken from the marinade and reserve the marinade. Place the chicken on the grill, uncovered, and cook, basting with the marinade, until golden, 20 to 30 minutes on each side. Serve hot.
Variation:
Note:
Posted: 12/14/2006