I cook a lot of Italian food. Bucatini Pomodoro is my best: it’s a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.
Celebrate, cook at home…
Yesterday was the perfect sunny day to revisit an old favorite recipe for grilling time. Chicken all Griglia by Andrew Carmellini one that I have memorized for grilling and broiling. To round out the Italian Sunday dinner menu, I made a quick and delicious tomato sauce with some beautiful eggplant and a bean salad… Bucatini was the pasta choice of the day.
I always seem to forget to roast the garlic ahead of time so I prepare all of the other ingredients and add the roasted garlic just before marinating time. Marinate the chickens in gallon sealable plastic bags and refrigerate for 8 hours and turn often.
Marinade: I make the entire amount of marinade for one chicken.
1 whole bulb smooshed roasted garlic
½ cup white wine or white balsamic vinegar
¼ cup extra virgin olive oil
¼ cup grape seed oil or corn oil
2 tablespoons dried oregano, preferably on the branch (Sicilian or Calabrian)
2 tablespoons chopped fresh rosemary leaves
1 lemon, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 tablespoon sugar, agave, or honey
2 whole chickens, halved
½ teaspoon each of salt and coarse-ground black pepper to season chicken before grilling
Preheat the grill to high and when it is ready remove the chickens from the marinade and season with little salt and pepper.
Grill the chicken halves skin-side down and grill them on high for 2 minutes, turn 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 about 20-30 minutes. Test for doneness with a insta-read thermometer or pierce the leg, if the juices run clear chicken is done…