Wednesday, February 24, 2010

Marinated Chicken alla Griglia

This is an adaptation of another recipe that I found in the most unlikely of places: a People magazine that someone left at my house. So, of course, I had to read it. I mean, has it really been five years since Brad and Jennifer broke up?

Anyway, toward the end was a snippet about Robert de Niro opening a restaurant, and a version of this recipe was included. Looked simple enough, and the hubby loves roasted chicken.

And I have to say ... Best. Roasted chicken. I've ever eaten. Seriously.

Marinated Chicken alla Griglia
Serves 4

1/4 c. chopped garlic
1/2 c. white wine vinegar
1/4 c. water
1/4 c. extra-virgin olive oil
1/4 c. canola oil
2 Tbsp. dried oregano
2 Tbsp. dried rosemary
1 lemon, sliced
1 tsp. crushed red pepper flakes
1 tsp. coarse-ground black pepper
2 Tbsp. kosher salt
1 Tbsp. sugar
4 bone-in chicken breasts, with skin

1. Combine the marinade ingredients in a bowl, and pour over the chicken. Cover with plastic wrap and refrigerate overnight. (Incidentally, it still works if you leave it in there for two nights.)

2. Remove chicken from marinade, but don't wipe off the seasonings. Place chicken breasts on a sheet pan, and sprinkle with salt and pepper.

I usually cover my pans with foil. I'm lazy and I don't like scrubbing dishes.

3. Broil chicken on high for 5 minutes, to crisp the skin. Then bake at 350 degrees for about 30-40 minutes, or until chicken is cooked through.


Karen said...

This sounds like a good marinade. I bet it'd be good with pheasant, too.

Anonymous said...

Holy crap - I love everything about this!! Except I would leave out the onions! :D

This is going on my menu next week - thank you!

And I am a magazine whore - People magazine included!

Inspired by eRecipeCards said...

ok, couple questions... I really want to make this...

Why have the skin On??? Any reason I can't remove it? Why bone in??? Any reason I can't make this with boneless.

Reason I am asking, I need to make a recipe that translates well for a lunch for my wife to take to her office. Boneless is just so much easier to deal with

And, the skin is obvious, I am soooo fat, removing just a shade of the skin makes me feel better about myself.

Seriously, i am loving this and will be making it soon, just wondered why you appeared insistent on the skin and bones

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Sophie Sportende Foodie said...

I also make a similar marinade for in the summer,...I will try this!!

Thanks for sharing, Angel!! The whole chicken dish looks very appealing!

Judy said...

I'm going to have to try this. It's a variation of a very standard Italian chicken dish, w/o the wine vinegar. We grill it, and it's our signature dish for casual get-togethers. I use a lot of lemons and no vinegar.

Anonymous said...

I see lemons in the picture but not on the ingredient list.

I'm not smart enough to connect the dots!

Best, Tracy

angelinthekitchen said...

Hey Tracy, there's a lemon hiding right after the rosemary. :)