Grilled chicken thighs with sugar snap peas

Serves 6

6	cloves garlic, crushed
6	tablespoons olive oil
4	anchovy fillets, drained
1/2	cup chopped fresh Italian parsley
2	cups fresh bread crumbs
12	skinless, boneless chicken thighs
1	pound sugar snap peas, trimmed
3	shallots, sliced 1/4-inch thick
1/2	teaspoon anchovy paste
2	jalapeno peppers, stemmed, seeded, and coarsely chopped

1. In a food processor, combine the garlic, 4 tablespoons of the oil, anchovies, parsley, and bread crumbs. Pulse until the mixture is almost smooth.

2. In a large roasting pan, sprinkle the chicken thighs with the bread crumb mixture, turning to coat them all over. Arrange in a single layer and refrigerate for 15 minutes.

3. Bring a saucepan of water to a boil, drop in the sugar snaps and cook for 30 seconds. Drain and transfer to a bowl of very cold water.

4. Prepare a gas or charcoal grill for indirect grilling (one side should be hot, the other cool).

5. Place the chicken thighs on the cooler part of the grill, cover with the lid, and cook, turning once, for 15 minutes on a side, or until the chicken is cooked through.

6. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the shallots and anchovy paste. Cook, stirring occasionally, for 5 minutes or until the shallots soften. Add the sugar snaps and cook, tossing them, just until they are heated through.

7. Arrange the sugar snaps on a platter. Set the chicken on top. Sprinkle with jalapenos. Adapted from Mario Batali's "Italian Grill"