Chicken al Mattone and Melon Arugula Salad with Berry Vinaigrette
Aptly named “al mattone,” meaning “under a brick” in Italian, this flashback favorite chicken recipe will become a summer grilling favorite. Just don’t forget to season the chicken one day ahead.
Prep time: 20 min
Inactive time: 4-24 hours
Cook time: 30 min
Special tools: food processor or blender 2 bricks, wrapped well with foil, or a large cast iron skillet
Chicken al Mattone
1/2 T fresh rosemary
1/2 T fresh sage
2 t fresh oregano
2 t fresh basil
2 T kosher salt
1 T pepper
1/3 c olive oil
1 chicken, split in half, rinsed, patted dry
Melon Arugula Salad
1/2 sm cantaloupe, scooped into balls or cut into bite-size pieces
4 c baby arugula
1/2 c fresh blueberries
4 thin slices prosciutto, torn
2 Anaheim peppers
6 oz fresh blackberries
1/2 c balsamic vinegar
1/4 c lemon juice
1/2 c honey
1/2 c fresh mint leaves, loosely packed plus more for garnish
Chicken al Mattone
Finely chop fresh herbs then combine with salt, pepper and oil. Rub chicken with mixture, getting under the skin as well. Cover and refrigerate for 4-24 hours.
Grill chicken with lid of barbecue down over indirect heat* on a hot grill under the bricks or skillet for approx. 30 min, turning every 5-8 min. Keep a spray bottle with water on hand to keep flames down.
Melon Arugula Salad with Berry Vinaigrette
Lightly grill peppers, until marked and slightly softened. Place in a bowl, cover and let rest for 10 min. Remove pepper stems and seeds. Add all ingredients to a blender or food processor and blend until smooth. Chill until ready to use.
Divide salad ingredients between four plates. Add desired amount of dressing, garnish with mint leaves and serve.
*Preheat grill, then turn off half of the burners or move coals to one side, creating hot (direct heat) and warm (indirect heat) sides of the grill.