Tuscan Grilled Chicken
1/2 cup olive oil
Juice of 2 lemons or limes
3 cloves garlic, flattened
1/8 cup chopped fresh rosemary
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper, to taste
2 chickens (3 to 4 pounds each), butterflied and backbone removed
2 to 3 quartered or sliced lemons or limes, for garnish
5 to 6 sprigs of rosemary, for garnish
To grill or roast, combine all of the ingredients for marinade in a medium bowl. Place the chicken in a large bowl, pour marinade over chicken, and cover and refrigerate overnight, turning occasionally. To grill chicken, heat grill to medium-hot. Remove chicken from the marinade and pat dry. Reserve the marinade.
Put chicken on the grill skin side down and place a heavy weight on top of chicken–a cast-iron skillet or a brick wrapped in aluminum foil. Cook for 10 to 12 minutes, basting with reserved marinade. Turn chicken and grill an additional 15 minutes.
To roast chicken, preheat oven to 425 degrees. Remove chicken from marinade and pat dry. Reserve the marinade. Heat one or two cast-iron or other heavy pans until very hot. Place chicken in the heated pan skin side down, and weight chicken with foil-wrapped bricks, heavy cans or another heavy pan. Cook in the oven for 5 to 7 minutes.
Remove the weights and return to the oven for 15 minutes; baste frequently with the reserved marinade. Turn, baste and cook for about 20 minutes more. Check for doneness. The juices should run clear. Serve with lemon or lime slices and rosemary.
Makes 6 servings
From Intimate Gatherings: Great Food for Good Friends by Ellen Rose and Jessica Strand