Pollo Alla Griglia
Source of Recipe
About.com
List of Ingredients
A 4 # whole chicken
1 T coarse salt
3-4 leaves of fresh sage
2 cloves garlic
A 10-inch sprig of rosemary
Freshly ground pepper to taste (go easy)
1/4 C olive oil
Recipe
Split the chicken up the breastbone, squash it flat, and fold the wings up behind its back. Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage, salt and garlic. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken. Let the chicken marinate for an hour or so. In the mean time, build a hot fire in your barbecue. Place the chicken on a rack about 8 inches above the coals and grill it, turning it often and basting it with the remaining olive oil. Once the bird has shed the grease under its skin the coals will stop flaming up (lift the bird out of the way of the flames if need be to avoid char); at this point lower it to about 6 inches above the coals. It will take an hour or slightly more to cook, and will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint.
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