Grilled Galletti

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

These are tender, marinated poussins that are cooked under the oven grill. Not too chilli or herby, but delicate and just the right flavour. You can cook them on a barbecue if you like.


  • 2 galletti (baby chickens/poussins), 460 g (1 lb ¼ oz) each
  • juice of 1 lemon
  • 4


Cut the galletti down the backbone and open out to flatten. Rinse and pat dry with paper towels. Salt and pepper both sides, then lay them in an oven dish large enough to take them side by side.

Mix the lemon juice, olive oil, chilli, Tabasco sauce and rosemary together in a bowl and pour over the galletti. Tuck the bay leaf and garlic in between. Massage the flavourings into the gallet