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Name: Pollo al mattone
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: .25 cup Fresh lemon juice; .25 cup olive oil; 2 each small dried chilies, crushed or 1 teaspoon red pepper flakes; salt and pepper to taste; 1 each chicken 3 pounds

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INGREDIENTS

.25 cup Fresh lemon juice
.25 cup olive oil
2 each small dried chilies, crushed ; or 1 teaspoon red pepper flakes
salt and pepper ; to taste
1 each chicken ; 3 pounds

Servings

INSTRUCTIONS

In a shallow baking dish, whisk together the lemon juice, olive oil, chilies, salt and pepper. Rinse the chicken and pat dry.

Remove the breast bone from the chicken. Place the chicken, skin side up, on a clean work surface and, using a meat pounder, pound each half gently to flatten it out. Place the chicken in the lemon juice mixture, turning to coat well. Cover and let stand at room temperature for 1 hour or for us to 24 hours in the refrigerator.

Prepare a midium hot fire on the grill.

Remove the chicken and place it skin side down on the grill rack. Center a grill press on top of the chicken to keep it flat against the grill. Cook, removing the grill press occasionally and turning the chicken over so it does not burn.

The chicken is done when the juices run clear when the thigh is pierced with a knife, about 30 minutes. It may be necessary to move the chicken to a cooler part of the grill to prevent it from burning. Transfer the chicken to a cutting board and let rest for 5 minutes before carving. Serve hot or at room temperature.

NOTES

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Pollo al mattone

.25 cup Fresh lemon juice
.25 cup olive oil
2 each small dried chilies, crushed or 1 teaspoon red pepper flakes
 salt and pepper to taste
1 each chicken 3 pounds

In a shallow baking dish, whisk together the lemon juice, olive oil, chilies, salt and pepper.  Rinse the chicken and pat dry.

Remove the breast bone from the chicken.  Place the chicken, skin side up, on a clean work surface and, using a meat pounder, pound each half gently to flatten it out.  Place the chicken in the lemon juice mixture, turning to coat well.  Cover and let stand at room temperature for 1 hour or for us to 24 hours in the refrigerator.

Prepare a midium hot fire on the grill.

Remove the chicken and place it skin side down on the grill rack.  Center a grill press on top of the chicken to keep it flat against the grill.  Cook, removing the grill press occasionally and turning the chicken over so it does not burn.

The chicken is done when the juices run clear when the thigh is pierced with a knife, about 30 minutes.  It may be necessary to move the chicken to a cooler part of the grill to prevent it from burning.  Transfer the chicken to a cutting board and let rest for 5 minutes before carving.  Serve hot or at room temperature.

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 6 Servings

Calories: 665
Calories from Fat: 425 (64%)

Amt Per Serving		% DV

	Total Fat 47.2g	63 %
	Saturated Fat 13.2g	66 %
	Monounsaturated Fat 20.3g
	Polyunsanturated Fat 9.9g
Cholesterol 224mg		69 %
Sodium 221.5mg		8 %
Potassium 577.1mg		15 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 55.6g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 665

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