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You would think most hollywood artists tend to enjoy expensive dinners in a stylish restaurant. But in reality, most of them just prefer delicious, easy meals at home.

Robert De Niro, one of the best actors among his generation, is one of those. We bring you on this occasion, one of the Italian-Americans favorites, Mr. De Niro and Andrew Carmellini Marinated Chicken Alla Griglia.

 

The man that once personified Don Vito Corleone in The Godfather II is now a businessman. De Niro is part owner of the Greenwich Hotel Restaurant, as one of his many businesses. This is the place where Andrew Carmellini truly shines, with his delicious and characteristic Marinated Chicken Alla Griglia. 

 

Left overnight and grilled the next day, the chicken becomes tender, garlicky, and herbaceous, with a deep, tangy flavor. It pairs well with all sorts of accompaniments.

Andrew Carmellini & Robert De Niro’s presents…

 

MARINATED CHICKEN ALLA GRIGLIA

 

Notes:

 

Timing: An overnight marinate, plus about ½ hour of cooking time

Serves: 4

Cooking Method: Broiling, Grilling

 

Ingredients

1/4 cup roasted garlic purée (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

 

Instructions

  1. Combine all the marinade ingredients in a bowl and mix well.

 

  1. Place the chicken halves in a large container and pour the marinade over the top. Cover with plastic wrap and marinate in the fridge for at least 8 hours, or overnight.

 

  1. Fire up the grill or preheat the broiler.

 

  1. Remove the chickens from the marinade (but don’t wipe the herbs off; they’re delicious charred right on the skin). Season with more salt and pepper.

 

  1. If you’re using a grill: Place the chickens skin-side down and grill them on high. After 2 minutes, turn the halves 45°. After another 2 minutes, flip the halves over. After another 2 minutes, turn the halves 45° again. 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.

 

  1. Or if you’re using a broiler: Place the chickens on a roasting rack and broil them until the skins are crisp, about 5 minutes. 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.

 

  1. Serve immediately, with the vegetables and accompaniments of your choice, leftovers make great chicken salad.

 

To roast the garlic:

  1. Preheat the oven to 450°.

 

  1. Cut across the top of each head of garlic to expose some of the garlic flesh.

 

  1. Place each garlic head cut-side up on a piece of tinfoil big enough to easily wrap it, about 3 inches by 3 inches. Sprinkle the garlic with the olive oil, salt, and pepper. Wrap the garlic up in the foil, making a Hershey’s-Kiss shape.

 

  1. Bake on a baking tray on the center rack in the oven until the cloves are soft and golden brown, about an hour. Cool the garlic in the fridge or freezer until it’s cool to the touch. (The garlic can hold in the fridge for up to 3 days at this stage.)

Stay at home during this hot season and enjoy this easy and delicious recipe from one of the mostmost recognized actors ever. Enjoy our organic, free of hormones and antibiotics chicken selection, available at our store here.

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