BBQ Chicken Thighs with Lentils and Green Apple Vinaigrette Recipe
Combine the 10 cloves of crushed garlic, 1/2 cup of olive oil, the anchovies, parsley and bread crumbs in a food processor and process until smooth.
Season the chicken thighs with salt and a drizzle of oil.
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 as long as overnight.
Prepare a gas or charcoal grill for indirect grilling, or preheat the oven to 450 degrees.
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.
Meanwhile, heat the 3 tablespoons of oil in a 10- to 12-inch sauté pan over medium heat.
Add the remaining 2 cloves of chopped garlic and the shallots and cook, stirring occasionally, until the shallots are soft, about 5 minutes.
Add the lentils and water, bring to a boil and cook, stirring, just until tender, about 30 minutes.
Remove from the heat, add the carrot, scallions and vinegar and stir to combine.
Transfer the lentils to a platter and set aside.
Arrange the grilled chicken pieces on top of the lentils and serve with a tablespoon of the vinaigrette over each thigh.
From America—Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers (Grand Central Life & Style) by Mario Batali and Jim Webster.