Grilled Half Chicken Recipe

Prepare the marinade

In a medium bowl whisk together 1 cup extra-virgin olive oil, chopped rosemary, minced garlic, finely chopped anchovy fillets, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon red wine vinegar and 1 teaspoon Dijon mustard until emulsified. Stir in 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Marinate the chicken

Pat the half chicken dry with paper towels. Place it in a large zip-top bag or shallow dish and pour about two-thirds of the marinade over the chicken, massaging the mixture under the skin where possible and all over the surface. Reserve the remaining marinade for basting. Seal the bag or cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours) for best flavor.

Bring to room temperature

Remove the chicken from the refrigerator 30–45 minutes before grilling to take the chill off; keep the reserved marinade refrigerated until ready to baste.

Preheat the grill

Set up a two-zone fire on a gas or charcoal grill: one side for direct medium-high heat (about 400°F / 200°C) and one side cooler for indirect heat. Oil the grate. If using a grill pan or cast-iron skillet, preheat to medium-high.

Grill the chicken

Place the chicken skin-side down over direct heat and sear for 5–6 minutes until the skin is browned and crisp, watching carefully to avoid flare-ups. Flip and sear the other side 3–4 minutes. Move the chicken to the cooler side of the grill, skin-side up, and close the lid. Grill indirectly for 25–35 minutes, basting with the reserved marinade every 8–10 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total cook time will be about 35–45 minutes depending on size and grill temperature.

Rest and finish

Transfer the grilled half chicken to a cutting board and let rest loosely tented with foil for 10 minutes to allow juices to redistribute. Slice or portion to serve.

Prepare pancetta and chickpeas

In a medium skillet over medium heat, add the diced pancetta and cook until crisp and golden, rendering the fat, about 6–8 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Leave 1 tablespoon of the fat in the skillet; if there is less, add olive oil to make 1 tablespoon. Add the drained chickpeas to the skillet and sauté 3–4 minutes until warmed and lightly crisped in spots. Season chickpeas lightly with a pinch of the ¾ tsp salt and ¼ tsp pepper. Remove from heat and set aside.

Char the radicchio

Brush each radicchio quarter with about 1 tablespoon olive oil and season with a pinch of salt and pepper. Place the quarters cut-side down on the hot grill (or a hot grill pan) over direct medium-high heat. Grill 2–3 minutes until char marks form and the edges begin to wilt. Turn and grill 1–2 minutes on the outer leaves to slightly soften without collapsing. Remove from grill and let cool slightly.

Make the dressing

In a small bowl whisk together 1 tablespoon sherry or red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, remaining 2 tablespoons olive oil, remaining salt (to taste) and ½ teaspoon black pepper until combined. Taste and adjust seasoning.

Assemble the salad

Arrange the grilled radicchio quarters on a platter. Scatter the warm chickpeas and crisp pancetta over and between the leaves. Drizzle the dressing evenly over the salad. Sprinkle the chopped parsley and (optional) 2 tablespoons grated Pecorino/Parmesan over the top.

Serve

Serve the grilled half chicken alongside or atop portions of the radicchio salad while both are still slightly warm. Leftovers: store chicken and salad components separately in airtight containers refrigerated up to 3 days.