Marinated Chicken Alla Griglia

• 1/4 cup roasted garlic puree (see Notes)
• 1/2 cup rice vinegar or white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup grape seed oil or corn oil
• 2 tablespoons dried oregano, preferably on the branch (Sicilian or Calabrian)
• 2 tablespoons chopped rosemary
• 1 lemon, thinly sliced
• 1 teaspoon red pepper flakes
• 2 tablespoons salt
• 1 teaspoon coarse-ground black pepper
• 1 tablespoon sugar
• 2 whole chickens, halved
• 1/2 teaspoon each of salt and coarse-ground black pepper

1. Combine all the marinade ingredients in a bowl and mix well.
2. Place the chicken halves in a large container and pour the marinade over the top.
3. Cover with plastic wrap and marinate in the fridge for at least 8 hours, or overnight.
4. Fire up the grill or preheat the broiler.
5. Remove the chickens from the marinade (but dont wipe the herbs off; theyre delicious charred right on the skin).
6. Season with more salt and pepper.
7. If youre using a grill: Place the chickens skin-side down and grill them on high.
8. After 2 minutes, turn the halves 45.
9. After another 2 minutes, flip the halves over.
10. After another 2 minutes, turn the halves 45 again.
11. Turn the heat down to medium and cook the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes, depending on your grill.
12. Or
13. If youre using a broiler: Place the chickens on a roasting rack and broil them until the skins are crisp, about 5 minutes.
14. Reduce the heat to 425 and bake the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes.
15. Serve immediately, with the vegetables and accompaniments of your choice, leftovers make great chicken salad.

garlic puree, rice vinegar, extra virgin olive oil, grape seed oil, oregano, rosemary, lemon, red pepper, salt, coarseground black pepper, sugar, whole chickens, salt

Taken from www.cookstr.com/recipes/marinated-chicken-alla-griglia (may not work)