Pollo Alla Griglia – Grilled Marinated Chicken

To begin, bone the chicken: To do this, place it on a cutting board with the breast facing up and cut along the breastbone from the neck to the thighs with a sharp boning knife. Then run the kitchen knife between the breast and carcass to the thigh joint. Cut the chicken in half along the back bone. While doing this, cut through the fork bone to open the breast in the middle. Heartily turn the right thigh outward so the femur pops out of the socket, and place level on the board. Cut through the joint with a kitchen knife to separate one half of the poultry from the carcass. Repeat the process for the other leg.

Cut away the wing tips, leaving the lower wing bone. To remove the thigh bones, place the two poultry halves flat on the cutting board, skin side down, and score the meat on both sides of the bones, running the kitchen knife as close as possible along the bones. Later, pry out the bones with the tip of the knife, which is not easy near the joint between the thigh and the lower leg.

Cut any excess skin into small pieces and remove any fat.

Then put a little juice of one lemon and pepper in a large gratin dish, place the two poultry halves skin side down in the dish, sprinkle with additional pepper and drizzle with juice of one lemon. everything together.

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