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Pollo alla Griglia

Pollo alla Griglia


1 whole chicken
1 tablespoon coarse sea salt
3?4 leaves of fresh sage
2 cloves garlic
A of rosemary
Pepper to taste
A quarter cup of olive oil


Split the chicken up the breastbone, squash it flat, and fold the wings up behind its back. Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage, salt and garlic. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken. Let the chicken marinate for an hour or so. In the mean time, build a hot fire in your barbecue. Place the chicken on a rack about 6 inches above the coals and grill it, turning it often and basting it with the remaining olive oil. The chicken will take an hour or slightly more to cook; it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint.

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