Receta Marinated Grilled Chicken ( Pollo Alla Griglia )
| Raciónes: 2 |
Ingredientes
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Direcciones
- To bone a chicken: place the chicken breast side up on a board.
- With a sharp boning knife cut along the breast bone then guide the knife cutting between breast and carcass on one side down to the leg joint.
- You have to cut the wishbone in half to divide the breast at its centre.
- Crack the leg bone at the joint away from the carcass so which it lies flat on the board.
- With the knife carefully cut around the joint separating the whole of one side from its carcass. Repeat this with the other side.
- Snip the wing tips from the wings leaving the bone in the short part of the wing.
- To remove the bones from the legs flatten out your chicken half skin side down.
- Using the leg bones as a guide cut as close to them on either side as possible and then insert the tip of the knife and prise up one bone cutting as you do so.
- It is always difficult near the joint between thigh and drumstick but you must try not to cut the skin that ultimately will hold your stuffing (see next two recipes).
- Trim any flabby bits of skin and cut away any pcs of fat.
- In a deep dish large sufficient to contain the two pcs place some of the lemon juice some black pepper and the pcs of chicken skin side down.
- Sprinkle with pepper and more lemon juice.
- Cover with cling film and leave to marinate for anything from 2 to 24 hrs.
- Preheat a grill to very warm
- Place the chicken pcs skin side up on the hottest part of the grill.
- Sprinkle with salt and seal for a minute then turn over and place on a cooler part of the grill or possibly lower the heat.
- Salt the other side and continue to grill turning from time to time till the chicken is cooked.
- Serves 2