Recipe Tip: Galletto al Mattone
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Italian tradition: small chickens are weighed down with a brick when grilling - this keeps the meat moist and juicy.
- 1small chicken, about 700 g
- 2 sprig(s)fresh rosemary
- 2garlic cloves
- 1lemon, juiced
- 1heavy brick wrapped in aluminum foil
- 80 mlextra virgin olive oil for the salsa
- 2red onions, cut into rings, 1 cm thick
- 2 bunch(es)spring onions, trimmed and washed
- 2red and green pepperonis (little peppers)
- ½ bunch(es)parsley
- 1 clove(s)garlic
- ½lemon, zested
- salt, freshly ground pepper
Step 1Use kitchen scissors or poultry shears to cut open the chicken along the backbone on both sides, remove the backbone and open up the chicken.
Step 2Remove the needles from the rosemary sprigs, finely chop the needles with the garlic cloves, mix with the lemon juice and rub the mixture well into the bird, pushing some of the mixture under the skin. Salt on both sides. The chicken can be prepared the night before and left to marinate in the fridge overnight.
Step 3Take out in good time and allow to come to room temperature (about 1 hour before grilling).
Step 4Heat up the barbecue, let the brick get really hot over the embers (about 15 minutes).
Step 5Brush the chicken with olive oil and place bone-side down on medium-high grill over the coals, weigh down with the hot brick and flatten.
Step 6Grill for 15 minutes, then turn skin-side down and grill again, weighted with the brick, for 10-15 minutes, until nicely browned and crispy.
Step 7Lay the onions and peppers all around and grill as well.
Step 8Meanwhile, prepare the parsley salsa: Finely chop the parsley and garlic clove, mix in a bowl with the olive oil, lemon zest, salt and freshly ground pepper. Spread some of the salsa over the chicken and onions, and serve with the rest.
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