Grilled Chicken Quarters with Grape Tomato Salad
To mellow the strong flavor and take the bite out of a raw onion, we like to soak it, sliced or chopped, in ice water for 10 minutes—or a little longer for an even sweeter flavor.
PREP: 25 minutes GRILL: 30 to 40 minutes
MAKES: 4 main-dish servings
4 to 5 lemons
3 garlic cloves, crushed with garlic press
1 teaspoon olive oil
1 ¼ teaspoons kosher salt
¾ teaspoon coarsely ground black pepper
1 chicken (about 4 pounds), cut into quarters (see Tip, right)
¼ cup finely chopped red onion
¼ cup loosely packed fresh basil leaves, chopped
2 pints (about 4 cups) grape or cherry tomatoes, each cut in half
1. Prepare outdoor grill for covered direct grilling over medium heat.
2. From 3 to 4 lemons, grate 3 tablespoons plus 1 teaspoon peel and squeeze 1 tablespoon juice. Cut remaining lemon into 4 wedges and reserve for serving with chicken.
3. In small bowl, combine 3 tablespoons lemon peel with garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. With fingertips, gently separate chicken skin from meat on chicken breasts and thighs. Rub half of lemon-peel mixture on meat under skin; rub remaining mixture all over skin.
4. Place chicken on hot grill rack. Cover grill and cook chicken until juices run clear when thickest part of thigh is pierced with tip of knife, 30 to 40 minutes, turning over once. Transfer chicken pieces to platter as they are done.
5. Meanwhile, place chopped onion in cup of ice water and soak 10 minutes; drain well. In medium bowl, combine onion, basil, tomato halves, lemon juice, and remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon lemon peel. Makes about 4 cups.
6. Arrange each chicken quarter on a dinner plate and top with grape tomato salad. Garnish each plate with a reserved lemon wedge.
EACH SERVING: About 455 calories, 47g protein, 11g carbohydrate, 24g total fat (7g saturated), 182mg cholesterol, 755mg sodium
TIP: To deliver this irrestible dish to the dinner table even faster, replace the chicken quarters with 1 ½ pounds turkey cutlets or thin-sliced chicken cutlets. Proceed as above, but reduce grilling time to 5 to 7 minutes, turning cutlets over once.