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Pollo al Mattone

Olive Oil Recipe

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Prep Information

Prep Time

45 minutes

Cook Time

60 minutes

Serves

4 to 6 adults

Includes

Organic Tuscan Herb Extra Virgin Olive Oil

Ingredients

  1. 3 to 4 Pound Whole Chicken
  2. 2 Teaspoon Kosher Salt
  3. Several Fresh Pepper Grinds
  4. 1 Teaspoon Italian Parsley, chopped
  5. 1 Tablespoon Tuscan Herb Olive Oil
  6. 1 Salt Brick or Stone/Brick Covered in Foil
  7. Mesquite (Charcoal Grill Required)

Instructions

  1. With poultry shears or a knife, cut out the backbone of the chicken.
  2. Liberally salt, pepper and season chicken with the Parsley and Olive Oil.
  3. Light your grill with a good quantity of mesquite.
  4. When the coals are white (30-45 minutes), put them on opposite sides in baskets or in a pile.
  5. Place a grate between the coals to warm for instant searing.
  6. Place the chicken skin side down in the middle of the grate taking care that the coals are not under the bird.
  7. Place the salt brick on top, weighting down the thickest parts of the chicken then cover the grill for 20 to 30 minutes.
  8. Turn the chicken, careful not to tear the skin, and cook for an additional 15 to 20 minutes until juice is clear.
  9. Rest the chicken for 5 minutes before serving.