Pollo Marinato alla Griglia

Here is another post in my Italian adventures.  This one is grilled chicken marinated in onions and garlic.  This is probably the simplest recipe in my Italian series, but still provided a lot of flavor.  The chicken is marinated in a combination of olive oil, parsley, onion, garlic, salt, and pepper.  This combination provided a superb flavor to the chicken and hardly took anytime to prepare.  The recipe calls for two 3-pound chickens quartered, but I used a combination of chicken thighs and drumsticks.  I am a big fan of dark meat, specially the chicken thighs. They are fattiest piece of chicken, but has the most flavor in my opinion.

To prepare the chicken you will want mix together the olive oil, parsley, onion, garlic, and a little bit of salt and pepper to taste in a bowl.  Place the chicken in a shallow dish and pour the olive oil marinade over the top of the chickens.  Cover the dish and place back in the refrigerate and let the chicken marinate for at least 4 hours.

After at least 4 hours, pull the chicken out of the refrigerator, remove from marinade, and discard the leftover marinade.  Prepare the grill for medium-hot indirect grilling.  You can do direct if you wish, just make sure the coals are about 12 inches from the heat source.  If you do direct, watch carefully for any flare-ups.  Grill the chickens for about 15 minutes per side, or until all juices run clear.  Remove the chicken from the grill and serve.

Ingredients:

• 2 3-pound chickens, quartered
• 1 cup extra virgin olive oil
• 1/4 cup fresh Italian parsley, finely chopped
• 2 onions, peeled and thinly sliced
• 3 garlic cloves, peeled and finely chopped
• Salt and pepper to taste

Source: Grill Italian by Clifford A. Wright

This was an amazing chicken that everyone sure enjoyed.  Some even said it was the best they have ever had, but they haven't tried my classic BBQ chicken yet.. :)