FBD

Pollo alla Griglia

ItalianChickenEasy100 minBy Northstar

Ingredients

Servings
4
  • 1 whole chicken
  • 1 tbsp coarse sea salt or Kosher salt
  • 4 fresh sage leaves
  • 2 clove garlic
  • 10-inch sprig of fresh rosemary
  • 0.5 tsp freshly ground black pepper
  • 0.3 cup olive oil

Instructions

  1. 1

    Split the chicken along the breastbone, press it flat, and fold the wings behind its back.

  2. 2

    Strip leaves from 6 inches of the rosemary sprig (reserve the rest to use as a basting brush). Mince minced rosemary with sage, salt, and garlic until reduced to a paste. Add pepper and stir in half the olive oil. Rub the paste all over the chicken.

  3. 3

    Let chicken marinate for at least 1 hour at room temperature.

  4. 4

    Build a hot fire in a barbecue. Place the chicken on a rack about 6 inches above the coals.

  5. 5

    Grill for about 1 hour or slightly longer, turning often and basting with remaining olive oil using the reserved rosemary sprig. The chicken is done when meat pulls away from the drumsticks and juices run clear when skewered at the hip joint.