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Urban Italian

Recipe Photo Recipe Photo Recipe Photo Recipe Photo

Author Photograph of Andrew Carmellini and Gwen Hyman About the Authors

The 2004 winner of the James Beard Foundation's Best Chef: New York City award, Andrew Carmellini is a young veteran of some of the world's finest restaurant kitchens. After stints at Lespinasse and Café Boulud--and a year living and cooking in Italy--he opened A Voce, which quickly became one of New York's best-loved and best-reviewed restaurants.

Gwen Hyman has written about food for Gastronomica and Rob Report, among other publications. The author of "Making of a Man: Gentlemanly Appetites in the English Nineteenth-Century Novel," she has taught food writing at NYU and is now an associate professor at the Cooper Union in New York City.

Marinated Chicken alla Griglia

This is a simple marinated chicken--I used to make it all the time at home. The first time I tried this baby out, one of my cooks said to me, “Chef! It tastes just like you marinated the chicken in Wishbone salad dressing!” I don’t care what anyone says: I think this marinade rocks. Left overnight and grilled the next day, the chicken becomes tender, garlicky, and herbaceous, with a deep, tangy flavor. It pairs well with all sorts of accompaniments.


An overnight marinate, plus about 1/2 hour of cooking time


Marinated Chicken Alla Griglia

For the marinade:

1/4 cup roasted garlic purée (use the technique below)
1/2 cup rice vinegar or white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup grapeseed oil or corn oil
2 tablespoons dried oregano, preferably on the branch (Sicilian or Calabrian)
2 tablespoons chopped rosemary
1 lemon, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons salt
1 teaspoon coarse-ground black pepper
1 tablespoon sugar

For the chicken:

2 whole chickens, halved
½ teaspoon each of salt and coarse-ground black pepper


1. Combine all the marinade ingredients in a bowl and mix well.

2. Place the chicken halves in a large container and pour the marinade over the top. Cover with plastic wrap and marinate in the fridge for at least 8 hours, or overnight.

3. Fire up the grill or preheat the broiler.

4. Remove the chickens from the marinade (but don’t wipe the herbs off; they’re delicious charred right on the skin). Season with more salt and pepper.

5. If you’re using a grill: Place the chickens skin-side down and grill them on high. After 2 minutes, turn the halves 45°. After another 2 minutes, flip the halves over. After another 2 minutes, turn the halves 45° again. Turn the heat down to medium and cook the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes, depending on your grill.
If you’re using a broiler: Place the chickens on a roasting rack and broil them until the skins are crisp, about 5 minutes. Reduce the heat to 425° and bake the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes.

6. Serve immediately, with the vegetables and accompaniments of your choice. Leftovers make great chicken salad.

METHOD To Roast the Garlic
For the roasted garlic:

2 heads garlic
1 teaspoon extra-virgin olive oil
a pinch of kosher salt or sea salt
a pinch of coarse-ground black pepper (1 crack of the pepper mill)

1. Preheat the oven to 450°.

2. Cut across the top of each head of garlic to expose some of the garlic flesh.

3. Place each garlic head cut-side on a piece of tinfoil big enough to easily wrap it, about 3 inches by 3 inches. Sprinkle the garlic with the olive oil, salt, and pepper. Wrap the garlic up in the foil, making a Hershey's-kiss shape.

4. Bake on a baking tray on the center rack of the oven until the cloves are soft and golden brown, about 1 hour. Cool the garlic in the fridge or freezer until it's cool to the touch. (The garlic can hold in the fridge for up to 3 days at this stage.)

Copyright © 2008 by Andrew Carmellini and Gwen Hyman. Reprinted from Urban Italian with permission from Bloomsbury.

Click here to download this recipe along with one bonus recipe.

Urban Italian

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The recipes that one of New York’s best young chefs cooks in his own kitchen: a cookbook full of soulful, sophisticated food and delicious stories.

While waiting for construction to finish on his restaurant A Voce, Andrew Carmellini faced an unusual challenge. After a brilliant career in professional kitchens (including a six-year tour as chef de cuisine at Café Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily more...

Cappucino Granita   Spaghetti Squash with Sage and Walnuts

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