Chicken in Red Wine Marinade

[Tombstone]

Marinade

1 large yellow onion, quartered

6 large cloves garlic

1 can (2 ounces) anchovy filets, drained

Extra-virgin olive oil

1/2 cup fresh Italian parsley

1/4 cup fresh rosemary

Kosher salt

Freshly ground black pepper

1 bottle (750 ml) dry red wine





2 whole chickens, about 3 pounds each, excess fat removed





To make the marinade: In a food processor, combine the onion, garlic, anchovies, 1/2 cup of olive oil, the parsley, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Process until the onion is finely chopped.

Place each chicken, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open each chicken like a book. Split each chicken in half by cutting right along one side of the breastbone. Remove and discard the wing tips. Put the chicken halves in a large, resealable plastic bag (if one bag isn't large enough, use two). Pour the marinade into the bag(s) and add the wine. Press the air out of the bag(s) and seal tightly. Turn the bag(s) to distribute the marinade, place in a bowl, and refrigerate for 24 hours, turning occasionally (the meat and skin will be red in places from the wine).

Remove the chickens from the bag and discard the marinade. Pat dry with paper towels, brush all over with olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Allow to stand at room temperature 20 to 30 minutes before grilling. Grill, skin side up, over Indirect Medium heat for 40 to 50 minutes. For crispier skin, turn and move over Direct Medium heat for the last 5 to 10 minutes (watch for flare-ups). Remove from the grill and let rest for about 5 minutes before cutting into pieces. Serve warm.

Makes 4 servings