GRILLED CHICKEN WITH GARLIC HERB DRESSING AND GRILLED LEMONS (TYLER'S ULTIMATE)
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F. Cut piece of aluminum foil about 12 inches long. Put garlic on 1/2 foil, sprinkle with salt and pepper, drizzle in live oil, and add 2 sprigs thyme. Fold foil into pouch, 2 tsp water. Fold foil and fold in the edges 2 or 3 times to seal. Roast 30 minutes, or longer, until the garlic is soft. Open package to let cool; squeeze out cloves into food processor. Add 1/2 cup olive oil, lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Preheat an outdoor gas or charcoal grill to medium heat. Rinse chicken and pat dry. Put pieces in bowl, sprinkle with salt and pepper, drizzle with olive oil; toss to coat with seasonings. Refrigerate. Put radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper,toss; set aside. Grease grill grates. Place radicchio on grill. Cook about 2 minutes per side until it has a nice char; remove from grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking. Put chicken on grill, skin side down, and grill. Grill chicken for about 20 minutes, turning once, then baste with half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelized all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky. To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.
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