Richard Krause's Crisp Grilled Chicken With Grilled Tomato Sauce

• 6 halves of chicken breasts, boneless, with skin and wing joint
• Juice of 1 lemon
• 3 cloves garlic, peeled and sliced thin
• 6 shallots, peeled and sliced thin
• 1/4 cup Italian parsley leaves
• 3 pounds ripe tomatoes
• 23 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh marjoram or oregano
• Salt and freshly ground black pepper
• 18 cup balsamic vinegar

1. Preheat the grill.
2. Rub the chicken with the lemon juice.
3. Slip the garlic, half the shallots and half the parsley leaves under the skin of the chicken.
4. Refrigerate until ready to cook.
5. Cut each tomato in half horizontally, and remove the cores.
6. Brush the cut sides of the tomato halves with 2 tablespoons of the olive oil.
7. Sear them on the grill (using a fine-screen grate so they do not fall through), turning them once, until the skins can be slipped off easily.
8. Alternatively, they can be seared on top of the stove in a nonstick pan.
9. Coarsely chop the tomatoes, and combine them with the basil, marjoram and remaining shallots and parsley.
10. Add the remaining oil and the vinegar, and season to taste with salt and pepper.
11. Set aside at room temperature until ready to serve.
12. Grill the chicken, skin side down, over hot coals for about 8 minutes, or until the skin is crisp but not blackened.
13. Turn and grill the other side for 4 to 6 minutes, until the chicken is cooked through.
14. To serve, spread the tomato sauce on a platter or on individual plates, and place the grilled chicken, skin side up, on top.

chicken breasts, lemon, garlic, shallots, italian parsley, tomatoes, extravirgin olive oil, fresh basil, fresh marjoram, salt, balsamic vinegar

Taken from cooking.nytimes.com/recipes/3446 (may not work)