Pollo Alla Gratella Recipe

Trim and prepare

Pat the chicken thighs dry with paper towels. If very thick, butterfly or lightly flatten them with a meat mallet to an even thickness of about 1/2 inch (1.2 cm) so they cook evenly.

Make the marinade

In a bowl, whisk together the extra-virgin olive oil (6 tbs), lemon juice (3 tbs), minced garlic (4 cloves), chopped rosemary (2 tsp), thyme (1 tsp), smoked paprika (1 tsp), salt (2 tsp) and black pepper (1 tsp) until emulsified.

Marinate the chicken

Place the prepared chicken thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat completely. Refrigerate for at least 45 minutes and up to 4 hours. If marinating longer than 2 hours, bring chicken to near room temperature for 20–30 minutes before grilling.

Preheat grill

Prepare a gas or charcoal grill for medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking.

Grill the chicken

Shake off excess marinade and place the thighs skin-side down on the hot grill. Grill with the lid closed when possible for 6–8 minutes until the skin is nicely charred and releases easily. Flip and grill for another 5–7 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Total cook time depends on thickness; do not press down on the chicken so juices remain.

Rest the chicken

Transfer the grilled chicken to a plate, tent loosely with foil, and rest for 5 minutes. Resting allows juices to redistribute and ensures tender meat.

Slice or serve whole: Arrange the rested chicken on a warmed platter. Squeeze lemon wedges (4 each) over the top to brighten flavor. Sprinkle chopped parsley (2 tbs) and, if desired, a pinch of flaky sea salt (1 tsp) to finish.

Serve with sides: Offer grilled seasonal vegetables (about 3 cups) or a simple salad and crusty bread. Leftover chicken can be chilled and used cold in salads or sandwiches for up to 3 days.