It has gotten so that I cannot have a barbecue without making this fragrant and tasty chicken dish on the grill. Everybody expects it, and there is never a piece of chicken or a drop of Salmoriglio left over. Instead of marinating the chicken and basting it while cooking, which causes a lot of flare ups, I like to use the technique described below (we call it the flash-pan technique). I can’t even begin to describe the excitement and buzz in the air when the guests see us coming out of the kitchen to the grill with the hot pans.
3 large garlic cloves, finely chopped
1 teaspoon oregano
1/2 cup olive oil
Juice of 4 lemons
1/8 cup balsamic vinegar
Salt & pepper to taste
1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces
- Start a fire in a charcoal grill, or pre-heat a gas grill.
- Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture.
- Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes.
- While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove.
- When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes.
- Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve.