This grilled chicken is marinated, then coated in a delightful combination of fresh sage and rosemary along with percorino cheese and bread crumbs.
Our recipe is compliments of Chef Ken Calascione, former Chef/Owner of La Traviata, Santa Fe, New Mexico. Ken has a great site La Cucina Eoliana E Siciliana filled with recipes and a wonderful history of Eolian cuisine. If you don't have time to fly to Italy, then a visit to Ken's site is the next best thing.
Rinse the chicken under cold running water; cut away any excess fat, then cut into pieces. Place the chicken in the boiling water and cook for ten minutes or until done. Remove the chicken from the pot and place on paper towels. When the chicken has cooled and easy to handle, pat dry with the towels.
Prepare a marinade with the lemon juice, 1/2 cup of olive oil, minced garlic and salt. Place the cooked chicken in the marinade for at least an hour.
In a mixing bowl, combine the breadcrumbs, grated pecorino cheese, chopped parsley, sage, rosemary and freshly ground pepper.
In a small bowl, make a basting liquid with the remaining 1/4 cup of olive oil and vinegar.
Preheat the flame of the grill, or light the coals under the grill.
Remove the chicken from the marinade and roll the pieces in the breadcrumbs, thoroughly coating them by firmly pressing them into the mixture. When the grill is ready, place the breaded chicken on the grill. Brush and moisten the pieces with the basting liquid every time you turn them. Grill until the chicken is evenly golden on each side.
Serve with lemon wedges.