Grilled [Broiled] Chicken with Herbs (Pollo Alla Diavola) recipe
ingredients
1 kg (2 lb) Chickens, cut in half lengthways
1 Large garlic clove, halved
Salt and pepper to taste
125 g (4 oz) 8 Tbs Butter
2 Tbs Olive oil
1 Tbs Lemon juice
1 Tbs Chopped parsley
1 1/2 tsp Dried basil
1 Large garlic clove, halved
Salt and pepper to taste
125 g (4 oz) 8 Tbs Butter
2 Tbs Olive oil
1 Tbs Lemon juice
1 Tbs Chopped parsley
1 1/2 tsp Dried basil
method
1. Preheat the grill (broiler) to moderate.
2. Rub the chicken halves all over with the garlic clove halves, then with salt and pepper. Discard the garlic.
3. Melt the butter with the oil in a small saucepan. Remove from the heat and stir in the lemon juice, parsley and basil. Brush the chicken all over with the butter and herb mixture, then place the halves, skin side down, on the lined grill (broiler) rack.
4. Put under the grill (broiler) and grill (broil) for 7 to 10 minutes on each side, basting frequently with the butter mixture. After 15 minutes, test the chicken for doneness by inserting a skewer into one of the thighs; if the juices run clear the birds are cooked.
5. Remove the chicken halves to a warmed serving dish and spoon over any remaining butter and herb mixture. Serve at once.
2. Rub the chicken halves all over with the garlic clove halves, then with salt and pepper. Discard the garlic.
3. Melt the butter with the oil in a small saucepan. Remove from the heat and stir in the lemon juice, parsley and basil. Brush the chicken all over with the butter and herb mixture, then place the halves, skin side down, on the lined grill (broiler) rack.
4. Put under the grill (broiler) and grill (broil) for 7 to 10 minutes on each side, basting frequently with the butter mixture. After 15 minutes, test the chicken for doneness by inserting a skewer into one of the thighs; if the juices run clear the birds are cooked.
5. Remove the chicken halves to a warmed serving dish and spoon over any remaining butter and herb mixture. Serve at once.
serving amount
serves 4
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