Olive-Brined Chicken with Grilled Onions and Paprika Oil
A brine made with olives, lemons and a slew of bay leaves does most of the work of flavoring this dish. "I like to use fresh bay leaves whenever possible," chef Paul Virant says. "They have a more fragrant, floral pungency." To add an extra layer of smokiness, Virant brushes the chicken legs and the sweet onions that accompany them with a quick pimenton-infused oil.
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