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Michael Symon's Brick Chicken with Radicchio Salad

Brick Chicken Michael Symon
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Grilled Chicken with Mixed Greens
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Michael Symon
A healthy, filling spin on grilled chicken and greens that will help you slim down without sacrificing flavor.
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things you'll need.
ingredients
  • 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
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients  
    instructions 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.
  • step 2
    ingredients 6 Bone-In Chicken Thighs
    Salt and Pepper
    Olive Oil
    instructions 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.
  • step 3
    ingredients  
    instructions 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.
  • step 4
    ingredients 1 head Radicchio (halved)
    2 heads Endive (halved)
    1 head Escarole (tough outer leaves removed; halved)
    instructions 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.
  • step 5
    ingredients 2 teaspoons Dijon Mustard
    1/3 cup Red Wine Vinegar
    1 Grapefruit (segments and juice)
    2 tablespoons Olive Oil
    Salt and Pepper to taste
    instructions 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.
  • step 6
    ingredients 1/3 cup Pistachio Nuts (toasted and roughly chopped)
    instructions 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.)
  • step 7
    ingredients 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
    instructions 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.
  • step 8
    ingredients  
    instructions Garnish the chicken with the gremolata and serve while still warm.
  • print recipe 
 

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