Pollo alla Farfalla Luminosoleta – Luminous Butterfly Chicken

Ingredients for 2 servings:

• 1 chicken
• 1 chili, very hot, e.g. Habanero pepper
• 1 small onion(s)
• 2 garlic cloves
• 1 tsp coriander seeds, freshly crushed
• 1 shot of olive oil, large shot
• 1 shot of Aperol, large shot
• 1 handful of rosemary needles, fresh
• 1 handful of thyme leaves, fresh
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

an Italian-inspired grilled chicken from the oven

First, butterfly the chicken. To do this, cut out the back strip, place the chicken open, breast-side up, on a plate, and flatten it along the breast. I also like to remove the wing tips and the ends of the thighs. It’s best to store the removed pieces in the freezer to make a delicious chicken soup someday. Blend a marinade in a food processor. To do this, combine chili, onion, garlic, coriander, olive oil, and Aperol with most of the rosemary and thyme, as well as a little salt. Brush the chicken completely with the marinade on both sides and let it soak in. Preheat a heavy, cast-iron grill pan in the center of the oven to very high temperatures, to over 230°C (450°F). Set the oven to fan-assisted and grill. Finely chop the remaining thyme and rosemary. Season the marinated chicken on both sides with a little salt, pepper, and paprika, and sprinkle the chopped herbs over the chicken. Place the chicken breast-side up on a well-preheated grill and quickly transfer it to the oven. Reduce the oven temperature to 150°C (300°F) so the temperature drops gradually. Let the chicken cook for at least 1.5 hours. It takes time to tenderize! If you’re impatient, you can grill the chicken at 180°C (350°F) and allow less time. If necessary, baste the bird with water occasionally to prevent the skin from burning.