Grilled Chicken with Charred Lemon and Heirloom Tomatoes
- 1 1/4 cups extra-virgin olive oil, plus more for brushing
- 1 tablespoon Worcestershire sauce
- 1 to 2 pinches crushed red pepper flakes
- 2 medium onions, sliced into 1/2-inch-thick rounds
- 2 bunches scallions, roots trimmed
- 1 lemon, sliced
- 2 whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1 tablespoon red wine vinegar
- 2 to 3 anchovies, well rinsed, finely chopped, optional
- 4 to 6 slices ciabatta bread
- 6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges
- Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag.
- Add the chicken pieces and toss to coat.
- Marinate in the refrigerator for at least a few hours.
- Prepare the coals on an outdoor grill to medium hot or heat a gas grill.
- If using coals, bank them to one side of the grill so that one side is hot and the other less so.
- Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets.
- Discard the marinade.
- Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill.
- You may lose some scallions or lemons, but hopefully most won't fall through the grates!
- Put the cover on the grill to increase the heat and cook the hell out of the chicken.
- The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so.
- Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total.
- If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed.
- Remove from the grill and let rest for 5 to 10 minutes before serving.
- Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.
- To serve, brush the bread with olive oil and grill on both sides.
- Divide the chicken, lemon, scallions and onions among serving plates.
- Place the tomato wedges alongside and drizzle with the vinaigrette.
- Serve with the grilled bread.
extravirgin olive oil, worcestershire sauce, red pepper, onions, bunches scallions, lemon, chickens, salt, parsley, red wine vinegar, anchovies, bread, tomatoes
Taken from www.foodnetwork.com/recipes/scott-conant/grilled-chicken-with-charred-lemon-and-heirloom-tomatoes-recipe.html (may not work)