Spicy Grilled Chicken with Crunchy Fennel Salad
A flavorful grilled chicken dish marinated in a spicy tomato-chile paste, served alongside a fresh and crunchy fennel salad with charred lemons. The combination of tender chicken thighs and crisp fennel creates a perfect balance of textures and flavors.
Ingredients
- •1½ lb chicken thighs
- •1 to taste Kosher salt
- •2 cloves garlic
- •3 fillets anchovy fillets
- •1 whole red chile
- •2 Tbsp tomato paste
- •2 tsp oregano
- •5 Tbsp extra-virgin olive oil
- •2 whole lemons
- •2 bulbs fennel
- •1 whole white onion
- •2 Tbsp rice vinegar
- •1 Tbsp sesame seeds
Cooking Instructions
- 1.
Pat chicken dry and season with salt. Set aside on a plate.
5 min
- 2.
Smash garlic under the flat side of a chef's knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
60 min
- 3.
Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
8 min
- 4.
While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
4 min
- 5.
Transfer chicken to platter with lemons and let rest 5 minutes.
5 min
- 6.
While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
5 min
- 7.
Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.
2 min
