Mario Batali's BBQ Chicken with Green Apple Vinaigrette

Recipe from "America Farm to Table" by Mario Batali. Copyright © 2014 by Mario Batali. Used with permission by Grand Central Life & Style. All rights reserved.
November 19, 2013

Ingredients

For the Chicken
  • 12 cloves garlic, 10 crushed, 2 finely chopped
  • 1/2 cup plus 3 tablespoons extravirgin olive oil, plus more as needed
  • 2 salt-packed anchovies, filleted, rinsed, and patted dry
  • 1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
  • 2 cups fresh bread crumbs
  • 12 boneless, skin-on chicken thighs
  • Kosher salt
  • 2 shallots, finely chopped
  • 1 cup dried lentils, rinsed and picked over
  • 2 cups water
  • 1 carrot, cut into 1/8-inch dice
  • 2 scallions, thinly sliced
  • 2 tablespoons red wine vinegar
  • 12 tablespoons Green Apple
  • 1 cup Green Apple Vinaigrette
For The Green Apple Vinaigrette
  • 1 Granny Smith apple
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil

Instructions

To make chicken:
  1. Combine the 10 cloves of crushed garlic, ½ cup of olive oil, the anchovies, parsley, and bread crumbs in a food processor and process until smooth.
  2. Season the chicken thighs with salt and a drizzle of oil. 
  3. Put the chicken thighs in a large bowl and sprinkle with the bread-crumb mixture, turning to coat well. Arrange them in a single layer on a platter, cover, and refrigerate for at least 15 minutes, or up to overnight. Prepare a gas or charcoal grill for indirect grilling, or preheat the oven to 450°F.
  4. Oil the grill grates well. Place the chicken thighs, skin side up, on the cooler part of the grill, close the grill top, and grill until the chicken is cooked through, turning once, about 15 minutes per side.
  5. Meanwhile, heat the 3 tablespoons of oil in a 10- to 12-inch sauté pan over medium heat. 
  6. Add the remaining 2 cloves of chopped garlic and the shallots, and cook, stirring occasionally, until the shallots are soft, about 5 minutes. 
  7. Add the lentils and water, bring to a boil, and cook, stirring, just until tender, about 30 minutes. 
  8. Remove from the heat, add the carrot, scallions, and vinegar, and stir to combine. 
  9. Transfer the lentils to a platter and set aside.
  10. Arrange the grilled chicken pieces on top of the lentils and serve with a tablespoon of the vinaigrette over each thigh.
To make Green Apple Vinaigrette:
  1. Peel and core the apple and cut it into 1/8-inch dice. 
  2. Place the apple pieces in a medium bowl and add the vinegar, mustard, and olive oil. 
  3. Stir to combine. 
  4. The dressing should not emulsify but rather remain wet and broken with rivulets of oil.

 

Ingredients

For the Chicken
  • 12 cloves garlic, 10 crushed, 2 finely chopped
  • 1/2 cup plus 3 tablespoons extravirgin olive oil, plus more as needed
  • 2 salt-packed anchovies, filleted, rinsed, and patted dry
  • 1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
  • 2 cups fresh bread crumbs
  • 12 boneless, skin-on chicken thighs
  • Kosher salt
  • 2 shallots, finely chopped
  • 1 cup dried lentils, rinsed and picked over
  • 2 cups water
  • 1 carrot, cut into 1/8-inch dice
  • 2 scallions, thinly sliced
  • 2 tablespoons red wine vinegar
  • 12 tablespoons Green Apple
  • 1 cup Green Apple Vinaigrette
For The Green Apple Vinaigrette
  • 1 Granny Smith apple
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
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