Jul 14 2026
Restaurants›Cinghiale›Pollo Al Mattone Recipe

Pollo Al Mattone Recipe

Inspired by Cinghiale
Time1h
Serves4

Crispy Chicken Leg, Patty Pan Squash, Olive Oil Crushed Potatoes, Charred Lemon Salmoriglio

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Ingredients

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For the Chicken

For the Olive Oil Crushed Potatoes

For the Patty Pan Squash

For the Charred Lemon Salmoriglio

Method

For the Chicken

  1. 1

    Marinate the Chicken

    In a bowl, mix olive oil, minced garlic, rosemary, salt, and black pepper. Coat the chicken legs with the marinade and let them sit for at least 30 minutes.

  2. 2

    Cook the Chicken

    Heat a grill or grill pan over medium-high heat. Place the marinated chicken legs skin side down and weight them down with a heavy pan or brick. Cook for 25-30 minutes or until the skin is crispy and golden brown, flipping halfway through.

For the Olive Oil Crushed Potatoes

  1. 3

    Prepare the Potatoes

    Boil baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.

  2. 4

    Crush and Season

    Gently crush the potatoes with the back of a fork, drizzle with olive oil, and season with salt and black pepper. Set aside.

For the Patty Pan Squash

  1. 5

    Prepare the Squash

    Slice the patty pan squash in half and toss with olive oil, salt, and black pepper.

  2. 6

    Char the Squash

    Grill the squash cut side down over medium heat until charred and tender, about 5-7 minutes. Flip and cook for an additional 3-5 minutes.

For the Charred Lemon Salmoriglio

  1. 7

    Char the Lemons

    Cut the lemons in half and place them cut side down on the grill for about 3-5 minutes until charred.

  2. 8

    Make the Salmoriglio

    In a bowl, whisk together the charred lemon juice, olive oil, minced garlic, chopped parsley, salt, and black pepper.

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