1 pound snap peas
Blanch the snap pea and driain them.
2 cups extra-virgin olive oil
8 jalapenos, seeded and cut into 1/8-inch dice
2 tablespoons hot red pepper flakes
1 tablespoon sweet Pimenton (Spanish smoked paprika)
To make the spicy oil first cut the jalapenos into 1/8-inch dice. In a medium saucepan, combine the oil, jalapenos, red pepper flakes, and pimenton and heat over medium heat until the oil reaches 175° F. Remove from the heat, and allow to stand overnight. Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.
12 garlic cloves, crushed
1/2 cup extra-virgin olive oil
2 salt-packed anchovies, filleted, rinsed, and patted dry, or 4 oil-packed anchovy fillets, drained
1 teaspoon anchovy paste
½ cup chopped fresh Italian parsley
2 cups fresh bread crumbs
Combine the garlic, ½ cup of the oil, the anchovies, paste, parsley, and bread crumbs in a food processor and zap until smoothish.
12 boneless, skinless chicken thighs
Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.
3 shallots, sliced ¼ inch thick
1/4 cup oil
Prepare a gas or charcoal grill for indirect grilling.
Chop the shallots. Then heat the remaining ¼ cup oil in a 10- to 12-inch saute pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the beans, reduce the heat to medium-low, and cook, stirring regularly, until tender, about 15 minutes. Transfer the beans to a platter and set aside.
Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill, and grill, turning once, until the chicken is cooked through, about 15 minutes per side.
Arrange the thighs on top of the beans and serve with a drizzle of olio piccante.