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Grilled Greek Chicken with Skordalia (Almond–Garlic Sauce)
Served with grilled marinated asparagus
• 3 chickens, each 2 lb
• Juice of 1 lemon
• 1/3 cup extra virgin olive oil
• 1 tbsp dried Greek oregano
• 1/2 cup dry white wine
• 2 cloves garlic, finely chopped
• 1 large onion, coarsely chopped
• Salt and freshly ground black pepper, to taste
Cut each chicken along the backbone and remove all of
the excess bones. Flatten the chickens by pressing
down on the breasts firmly with your hands.
Place the lemon juice, olive oil, oregano, wine,
garlic, onion, salt and pepper in an electric blender or food processor.
Process into a smooth puree. Pour this puree over the
chickens, rubbing it into the chicken as you do so.
Marinate at least one hour or overnight.
Wipe any excess marinade off the chicken. Grill over
hot coals for approximately 40 minutes, turning the
chicken every 10 minutes. Allow to rest for 10 minutes
before serving with the Almond Garlic Sauce.
• Serves 6-12 •
Almond–Garlic Sauce
• 1 1/4 cups ground almonds
• 1/2 cup fresh breadcrumbs
• 6 cloves garlic, chopped
• Salt and freshly ground white pepper
• Juice of 1 lemon
• 7 oz extra virgin olive oil
• 1 tbsp aged red wine vinegar
Place the almonds, breadcrumbs, garlic, salt and
pepper in an electric blender or food processor.
Process for 10 seconds. Whisk the lemon juice and half
the olive oil in a bowl and, with the motor running,
slowly add to the almond mixture. When incorporated,
slowly add the remaining oil, still with the motor
running. If necessary, adjust the seasoning with some
red wine vinegar. This sauce can be served immediately
or refrigerated for up to 2 days before use.
Fresh Grilled Asparagus
• 1 pound asparagus
• 3 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1/8 tsp black pepper
Snap off tough ends of asparagus. Combine all
ingredients in a large zip-top plastic bag; seal and
marinate for 30 minutes. Remove asparagus from bag,
and discard marinade. Place asparagus on grill rack;
grill 5 minutes on each side or until asparagus is
done, but still a bit crisp–not soggy.
• Serve with a crisp green salad and garlic bread •
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