GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE SPICED GRILLED HALLOUMI
Makes: 4 servings
1 ½ pounds boneless, skinless chicken thighs or breasts (see note)
Extra-virgin olive oil
¾ cup finely chopped parsley leaves and stems (about 1 ½ ounces or half a bunch) 1 cup Castelvetrano olives, pitted and torn into various-size pieces
¼ cup Castelvetrano olive brine
1 fresh chile, such as Fresno or jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper
1. Prepare a charcoal grill for two-zone
Makes: 4 servings
2 pounds ripe tomatoes (any variety), sliced ½-inch thick Kosher salt
Extra-virgin olive oil
1 (8- to 9-ounce) package halloumi, sliced ¼ - to ⅓-inch thick
1 teaspoon coriander seeds 1 teaspoon cumin seeds
¼ teaspoon red pepper flakes, plus more as needed
¼ teaspoon granulated or Demerara sugar, plus more as needed
1. Prepare charcoal grill for two-zone cooking over medium-high heat by pouring coals onto one half of grill. For gas grill, heat all of the burners to high, then turn off one of the end burners before cooking (see note).
2. While the grill is heating, cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking (see note).
2. While the grill is heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry.
In a rimmed dish or wide, shallow bowl, stir together ½ cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 ½ tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving. arrange the tomatoes on a platter with an edge to prevent leaking and season with ½ teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
3. In a small skillet
over medium-low heat, toast the coriander seeds, cumin seeds and red pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar and rub with your fingers to further crush the seeds.
4. When you’re ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red pepper flakes, sugar and olive oil. Note: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds. 3. When you’re ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs. 4. Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
Note: You can dry-brine the chicken in advance, which seasons the meat and locks in its juices. Pat the chicken dry, season with 1 teaspoon salt and refrigerate uncovered overnight. (No need to season with salt again before grilling.) Let come to room temperature before cooking.
Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.