Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 3, 2021
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Grilled Chicken
Pollo alla Griglia
Region: Italy, Tuscany
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

Perfectly grilled chicken has no black burn marks nor any black film from flare-ups.  It should have a crisp, golden skin and lusciously moist meat that melts in your mouth.  To achieve this, follow the recipe.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 2 hours

6 chicken legs (about 3 1/2 pounds total)

Extra-virgin olive oil for coating

Salt and freshly ground black pepper to taste

1. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on high.  For charcoal grills, the grilling grate should be 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 pan underneath to catch the drippings.  If using a gas grill, place a rack on the grill with the 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.

2. Coat the chicken with olive oil, and season with salt and pepper.  Place the chicken legs on the grill and cook, turning occasionally, until golden brown, about 1 hour and 45 minutes.

Variation: 

Note:  If you are unable to raise the chicken 12 inches from the heat source, the cooking time will be shorter.  Do not let the fat from the chicken drip on the fire.

Posted: 12/14/2006



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