WEEKDAYS 1e|12c|p

Michael Symon's Brick Chicken with Radicchio Salad

Michael Symon
Servings: 6
30 to 60 min
Part 1 of 2

Grilled Chicken with Mixed Greens

  • Ingredients
  • step-by-step directions
Michael Symon's Brick Chicken with Radicchio Salad
  • For the Chicken:
  • 6 Bone-In Chicken Thighs
  • Salt and Pepper
  • Olive Oil
For the Salad:
  • 1 head Radicchio (halved)
  • 2 heads Endive (halved)
  • 1 head Escarole (tough outer leaves removed; halved)
  • 2 teaspoons Dijon Mustard
  • 1/3 cup Red Wine Vinegar
  • 1 Grapefruit (segments and juice)
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 1/3 cup Pistachio Nuts (toasted and roughly chopped)
For the Gremolata:
  • 1/2 cup chopped Parsley
  • 1 Lemon (zested)
  • 2 finely minced Garlic cloves
  • 2 chopped White Anchovy Fillets
  • Olive Oil
  • Salt and Pepper to taste
  • For the Chicken: Wrap two bricks in aluminum foil (or use a cast iron skillet to weigh the chicken down on the grill). Heat the grill over medium-high heat.
  • Season the chicken thighs generously with salt and pepper. Drizzle with olive oil. Carefully lay the chicken pieces skin-side down on the grill in two lines. Lay the bricks on top of the chicken pieces, and cook for about 5-7 minutes, or until the skin is crispy and slightly charred.
  • Remove the bricks from the chicken pieces (you may need to use a towel to protect your hands if the bricks are hot), and flip the chicken thighs. Once flipped, place the bricks on top of the chicken and cook for another 5-7 minutes.
  • For the Salad: Cut the radicchio, endive, and escarole in half. Drizzle them with olive oil and season with salt and pepper. Put the greens cut side down on the grill and cook for 2-3 minutes per side. Remove from the grill and chop.
  • Meanwhile whisk together the mustard, vinegar and 2 tablespoons of the grapefruit juice. Drizzle in the olive oil while whisking. Season with salt and pepper.
  • Add the chopped salad greens to a bowl and toss in pistachios and grapefruit segments. Season the salad with salt and pepper, and then dress the salad with the vinaigrette right before serving (do not dress the salad in advance, or the greens will be soggy and wilted.)
  • For the Gremolata: Combine the parsley, lemon zest, garlic and anchovies in a small bowl. Add about 2 tablespoons of olive oil and mix to combine. Season with salt and pepper.
  • Garnish the chicken with the gremolata and serve while still warm.
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