Pollo con Salmoriglio

3 large cloves of garlic finely chopped
1 teaspoon of organic oregano
1/2 cup olive oil
Juice of 4 lemons
1/8 cup balsamic vinegar
1/8 cup of hot water
Salt & pepper to taste
1 whole chicken, 3 1/2 to 4 pounds cut into eight serving pieces,
rinsed and patted dry with paper towels.

Combine first 7 ingredients in a medium bowl and whisk together well,
to make Salmoriglio mixture, adding hot water last, just before
marinating chicken.
Pour half of mixture over chicken and marinate in refrigerator for at
least 1 hour. Reserve rest of Salmoriglio for basting.
Cook chicken on a medium-hot grill basting with Salmoriglio mixture and
turning occasionally until done, about 25 minutes.
Transfer chicken to a serving bowl and pour any remaining Salmoriglio
on top. Serves 4.

Alternate cooking method:
Combine first 7 ingredients in a medium bowl and whisk together well,
to make Salmoriglio mixture, adding hot water last, just before pouring
over chicken in pan.
Cook chicken on a medium-hot grill turning occasionally until done,
about 25 minutes.
While chicken is cooking heat up a large saute pan, either on the other
side of the grill or on the stove.

When chicken is cooked transfer to saute pan, pour reserved Salmoriglio
over and cook on top of grill for 1 to 2 minutes.
Transfer chicken to serving bowl and pour Salmoriglio mixture from
frying pan on top.

That's it!


Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.


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