Pollo alla Griglia – Taylor Swift’s Favorite Recipe From NYC Restaurant

Salmoriglio is a sauce hailed from southern Italy, flavored with plenty of lemon and oregano (a herb from the mint, or Lamiaceae family), both dried and fresh, and sometimes parsley. Also, It is wonderful on grilled fish, grilled chicken, lamb, and cooked vegetables.

Here I am making grilled chicken with Salmoriglio using chicken halves rather than a whole chicken because they are easier to manage on the grill. Let’s start with the Ingredients:

Ingredients (Pollo alla Griglia)

• 2 half chicken, about 2¾-3 pounds (Average Chicken)
• 1 recipe brine (10 cups)
  • 10 cups water
  • 1 cup kosher salt (Do not use table salt!)
  • ½ cup brown sugar
  • 1 tablespoon whole black peppercorns
  • 4 bay leaves
• 1/2 recipe salmoriglio
• 1 lemon, cut in quarter inch slices

Also, these above are the necessary ingredients to make Pollo alla Griglia or Grilled Chicken in Salmoriglio. In the second point, there is the recipe to make 10 cups brine.

Also Read: Spicy Chicken Wontons – Do you like it or not? Yummy

Now, Lets get to the directions or method.

Method

• Cut the chicken to half, if you have a whole chicken. Also, remove the backbone and keep it for making chicken stock (a thick liquid like broth, but made with chicken bones rather than meat).
• Brine and Refrigerate
  • Put the whole chicken (2 halves) in the brine covered whole in a deep container like cooler or stockpot.
  • Securely cover the container and refrigerate for 2 to 3 days
• After Brining
  • Then, remove the chicken from the brine and rinse it thoroughly and transfer the dried chicken to a large pan enough to hold it flat.
• Marinate with Salmoriglio
  • Pour the half cup of salmoriglio into each chicken half and use your hands to coat them thoroughly.
• Marinating Time
  • Let the chicken marinate at room temperature for about 30 minutes up to 2 hours for deep flavoring.
• Preheat a grill to medium level with lower heat for indirect cooking.
  • If you are using Gas Grill:
    • Turn on two burners to medium heat, creating your hot zone. Also, leave one burner on low heat for the indirect cooking zone.
  • Charcoal Grill:
    • Bank the coals to one side of the grill which creates two sections in cooking area: one side have hotter zone and other have cooler zone.
• Wipe the marinade off the chicken halves, and place on the grill.
• Grill the chicken for about 10 minutes on each side, until slightly charred and cooked through. Flip the chicken so it’s skin side up, and cover the grill. Additionally, Cook until the juices of the thigh run clear with no trace of pink when pierced, about 20 minutes, or more for a larger chicken.
• Serve the grilled chicken with beans or spinach and some remaining salmoriglio drizzled over.

It should be enough for 3 to 4 servings. Hope you enjoy the recipe with your family and friends.

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