Grilled Chicken And Radicchio With Roasted Garlic-Herb Dressing

Grilled lemons meet simply perfect grilled chicken in Tyler's light, delicious summertime meal.

Grilled Chicken and Radicchio

Provided by: Tyler Florence

1 hr total 20 mins prep Full Screen

Servings

Ingredients

• 1 2 heads of garlic, cut in half at the equator (suggest using center)
• kosher salt
• extra-virgin olive oil
• 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
• 2 lemons, juiced
• 2 lemon halves
• 1/2 cup chopped fresh flat-leaf parsley
• 1 4 - 4 /12 pound chicken, cut into 10 similar sized pieces
• freshly ground black pepper
• 1 medium head of radicchio, preferably Treviso, cut into quarters

Directions

• Preheat the oven to 400 degrees F. Cut a piece of aluminum foil about 12 inches long. Cut 1 or 2 heads of garlic in half at the equator (suggest center), and set on one half of the foil. Add 2 teaspoons water on the garlic, drizzle on some olive oil, sprinkle with salt, and add 2 springs of thyme.
• Make a tight foil packet by enclosing the garlic and folding in both the top and the sides 2 or 3 times to seal. Roast the packet in the oven for 30 minutes, or until garlic is soft.
• Preheat grill to medium heat.
• Cut up 1 chicken (around 4 pounds, skin-on) into 10 similarly-sized pieces. Rinse chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper and drizzle with olive oil. Toss well to coat and refrigerate until you're ready to cook the chicken.
• Take one medium head of radicchio (preferably Treviso), and cut into quarters. Place radicchio in a new bowl, drizzle with olive oil, sprinkle with salt and pepper and toss.
• Take out the garlic packet from oven. Open it and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, juice of 2 lemons, 1/2 cup chopped fresh flat-leaf parsley, and leaves from 6 springs of thyme. Puree everything together to make a thick dressing.
• Put the chicken on the grill, skin side down, along with the radicchio and grill them together. Cook the radicchio for about 2 minutes per side until it has a nice char, then take it off the grill and set aside to cool. Grill the chicken for about 20 minutes. Turn once and baste with about half of the garlic-herb dressing.
• Keep cooking until the chicken is nice and brown all over, about 15 to 20 more minutes (an instant-read thermometer stuck into the thickest part of the thigh should read 160 degrees F.) During the last few minutes, throw 2 lemon halves on the grill, cut sides down, and cook until smoky and just marked.
• When chicken is finished cooking, toss the chicken and radicchio with remainder the roasted garlic-herb dressing. Squeeze grilled lemon all over chicken and serve.

• Filed under:
• Chicken,
• Vegetable,
• Mediterranean,
• Barbecue & Grilling,
• Main Dish,
• Dinner

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