Saturday, 15 October 2011

Lemon and Rosemary Chicken (Pollo Arrosto)

Last night I tried a recipe by Jamie Oliver on how to make the perfect pan fried steak. It didn't go very well. I felt the pans were way too hot and the process very rushed. Not the way I like to cook steak. Teena's came out OK but mine was way overdone and oversalted. I do want to try it again some time.

As a result, we had a lot of fresh rosemary left over. Might go well with the whole chicken we bought yesterday.

I searched the 'Net and came up with this recipe. It is supposed to be baked but I decided to BBQ.

Here is how it goes.

1⁄2 cup extra-virgin olive oil
1⁄2 cup fresh rosemary leaves
1⁄4 cup fresh lemon juice
10 cloves garlic, thinly sliced
Salt and freshly ground black pepper, to taste.

Mix it all together and pour it over the chicken and marinate for an hour. We were watching Source Code on video and I timed the flips to each time Colter Stevens died. It was about every 15 minutes.

Then I put it on the BBQ on low. As there is lots of flammable oil on the chicken, it flared up immediately and I moved it to the other side of the grill. The key to BBQing chicken is cook on low, be patient, always watch the grill and always have an empty place on the grill to move the chicken to.

Each time I moved and flipped the chicken I would spoon on more of the left over marinade over the chicken and ensure some rosemary and garlic was left on the chicken.

Keep the lid closed and just peek when you see it smoke. Smoke does not always mean there's fire. Be prepared to flip and move often. I did an entire cut-up chicken and grilled it for 40 to 45 minutes. The end result was it was moist, juicy and very very tasty. Teena really enjoyed it too!

It's a dish I'm proud of and will definitely make it again.

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