Grilled Galletti


Preparation info

  • Difficulty


  • Serves



Appears in

Limoncello and Linen Water

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 tablespoons olive oil
  • dried red chilli with seeds, chopped
  • 1 teaspoon or so tabasco sauce
  • 1 tablespoon chopped rosemary
  • 1 fresh bay leaf, torn in half
  • 2 garlic cloves, peeled and squashed with the flat of a knife


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 galletti well, making sure all sides are covered. Leave them skin side up. Cover the dish with plastic wrap and put in the fridge for at least an hour, but as long as overnight.

Preheat the oven grill. Turn the galletti skin side down. When the grill is hot, put the oven dish under and grill the galletti for about 45 minutes, turning them after 25 minutes or when brown on the top. Continue grilling, skin side up now, until the skin is crisp and golden. Towards the end of grilling you may need to add a little water to the dish to prevent the sauce drying out too much. Remove from the grill and rest for 10 minutes before serving. Serve with a salad with fresh blossoms.