Grilled Garlic Chicken with Salsa Verde
Shelley Lindgren adapted this dish from Jessica Lasky's recipe for chicken pan-fried under a brick. Instead of frying the whole bird, which has been marinated in chile-garlic oil, she grills it over indirect heat until it's well browned, then serves it with a vibrant salsa verde. More Chicken Recipes
The salsa verde can be refrigerated overnight. Let return to room temperature before serving.
Thanks to the warmth of the Mediterranean climate, Southern Italian rosés tend to have richer, riper fruit flavors than their northern counterparts, which are ideal for this wildly flavorful grilled chicken and salsa verde. Mastroberardino, one of the oldest wineries in Campania, makes its rosé from the local Aglianico grape.