Grilled Oregano Chicken

  

This amazing chicken dish is from Bon Appetite. The olive mixture would be amazing on pasta as well.

Ingredients:
10 oil-packed anchovy fillets
4 garlic cloves
1½ c green olives (such as Castelvetrano), plus ½ c brine reserved
½ c olive oil
1 TBSP lemon zest
2 TBSP lemon juice
Salt and pepper
1 small onion, thinly sliced
½ c coarsely chopped fresh oregano
1 3½–4-pound chicken, halved lengthwise
Vegetable oil

Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a food processor, pulse until finely chopped; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Add the lemon zest and oloves to the food processor and pulse until finely chopped. Cover and chill remaining anchovy mixture.

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.

Meanwhile, set out reserved anchovy mixture and let come to room temperature.

Place chicken on a plate and spoon anchovy-olive mixture around.

Serves 8.

  

Fregola with Herbs and Grilled Corn

  

This is the perfect salad for a picnic or BBQ, the herbs compliment the smoky corn perfectly.

Ingredients
1 c walnuts, toasted
1 c fregola or Israeli couscous
Salt
4 ears of corn, husked
2 TBSP plus ¼ c olive oil
Pepper
7 oz Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ c coarsely chopped fresh parsley
¼ c basil leaves
¼ c mint leaves
2 TBSP lemon juice
2 TBSP white wine vinegar

Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.

Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.

Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.

Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ c oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

Serves 8.