Tyler Florence's Grilled Chicken with Garlic-Herb Dressing

By Food Network · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Cut a piece of aluminum foil about 12 inches long.
2. Put the garlic halves on half of the foil, season with salt and pepper, drizzle with olive oil and add 2 thyme sprigs. Fold the foil over to make a pouch, add a couple of teaspoons of water, then fold the edges 2 or 3 times to seal. Roast 30 minutes, or longer, until the garlic is soft. Open the pouch and let the garlic cool a little, then squeeze the cloves into a food processor or blender. Add 1
3. Preheat an outdoor gas or charcoal grill to medium heat.
4. Rinse the chicken and pat dry. Put the pieces in a bowl, season with salt and pepper, drizzle with olive oil, toss, and refrigerate while you prepare the rest.
5. Put the radicchio in a bowl, drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss. Set aside.
6. Fold several paper towels into a thick square, dab on a little oil, and quickly wipe the hot grill grates to make them nonstick. Season the radicchio quarters with salt and pepper and place them on the grill. Cook about 2 minutes per side until nicely charred. Transfer to a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
7. Place the chicken skin side down on the grill and cook about 20 minutes, turning once. Baste with about half the vinaigrette and keep cooking until an instant-read thermometer in the thickest part of the thigh reads 160°F (71°C) and the chicken is caramelized all over, 15 to 20 more minutes. In the last few minutes, add the lemon halves cut side down and cook until lightly marked and smoky.
8. To serve, separate the radicchio into leaves in a large bowl. Add the chicken and remaining dressing and toss well. Serve with the grilled lemon halves, and top with reserved dressing.

Summarized from Food Network's video. Watch it for the details.

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