Salatada

Spicy grilled chicken with crunchy fennel salad

Discover a perfect balance of spicy grilled chicken and refreshing fennel salad, creating a deliciously robust and satisfying culinary experience.

Ingredients:

lb. skinless, boneless chicken thighs
Kosher salt
garlic cloves
oil-packed anchovy fillets (optional)
red chile (such as Fresno or Holland), seeds removed, coarsely chopped
Tbsp. tomato paste
tsp. finely chopped oregano
Tbsp. extra-virgin olive oil, plus more for grilling
lemons, halved
medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
small white onion, very thinly sliced into rounds
Tbsp. unseasoned rice vinegar
Tbsp. extra-virgin olive oil
Kosher salt
Tbsp. toasted white and/or black sesame seeds

Dry the chicken by patting it and season it with salt. Place it on a plate and set it aside.
Crush the garlic under the flat part of a chef's knife on the cutting board. If you are using anchovies, add them along with chile and a couple of pinches of salt, then continue crushing until you form a paste. You can also use a mortar and pestle for this process. Move the paste to a large bowl and mix in tomato paste, oregano, and 3 tablespoons of oil. Add the chicken and mix well to coat. Allow it to sit at room temperature for an hour.
In the meantime, get the grill ready for medium heat. Clean the grate and brush it with oil. Grill the chicken, flipping it once, until it is slightly charred and fully cooked, approximately 4 minutes on each side.
While the chicken is grilling, place the lemons on the grill, cut side down, and grill them until they are slightly charred and begin to caramelize, which should take about 4 minutes. Then, move them to a serving platter.
Transfer the chicken to the platter with the lemons and let it rest for 5 minutes.
As the chicken is resting, mix fennel, onion, and vinegar in a medium bowl; drizzle them with oil and season with a generous pinch of salt. Give it a final toss.
Place the fennel salad beside the chicken and sprinkle sesame seeds over both. Squeeze the grilled lemons over the chicken and fennel salad.

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