Grilled Oregano Chicken

Preparation

1. Step 1

   Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.

   Step 2

   Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

   Step 3

   Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.

   Step 4

   Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.

   Step 5

   Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.

2. Do Ahead

   Step 6

   Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.