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Grilled chicken with cherry tomato salad

September 17, 2008
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Serves 4

Caterer Jeremy Stanton uses sumac, an ingredient in Middle Eastern cooking, on his grilled chicken, but the spice with a citrus taste is not necessary. He made this for his wedding last week. Allow several hours or a day for the chicken to marinate.

CHICKEN
1 chicken (3 1/2 pounds), split in half
3 tablespoons olive oil
Salt and pepper, to taste
Grated rind of 1 lemon
1 teaspoon ground sumac (optional)
1 lemon, thinly sliced

1. In a baking dish large enough to hold the chicken in one layer, lay the halves. Coat them with olive oil. Sprinkle with salt, pepper, lemon rind, and sumac, if using.

2. Set the chicken skin side up. Lay the lemon slices on the chicken. Cover with plastic wrap and refrigerate for at least several hours or for up to overnight.

3. Light a charcoal grill or turn a gas grill to medium-high. Remove the lemon slices from the chicken. When the coals are ready, grill the chicken for 40 minutes, moving it to a cooler side of the grill if it browns too much, or until it is cooked through.

4. Let the chicken sit for 10 minutes. Cut up the chicken to make 2 wings, 2 breasts, 2 thighs, and 2 drumsticks. Arrange on a platter.

TOMATOES
2 pints cherry tomatoes, quartered
2-inch piece Parmesan, cut into 1/2-inch dice
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons balsamic vinegar
1/4 cup chopped fresh parsley

1. In a bowl, combine the tomatoes, Parmesan, olive oil, salt, pepper, and vinegar. Toss gently.

2. Sprinkle with parsley. Spoon the salad beside the grilled chicken. - Adapted from Jeremy Stanton

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