Flattened Chicken and Grilled Romaine with Parsley-Lemon Sauce
This grilled chicken deserves a spot in your weekly dinner rotation. The grilled romaine is very good. I had never heard of grilling lettuce!
|1||(2 1/2- to 3-pound) chicken, backbone removed and chicken flattened|
|4 cloves||garlic, chopped|
|freshly ground black pepper|
|1 ounce||Parmesan cheese, grated (about 1/4 cup)|
|1/4 cup||chopped fresh flat-leaf parsley|
|1/4 cup||toasted hazelnuts or almonds, chopped|
|1 teaspoon||lemon zest, plus 2 tablespoons lemon juice|
|4 tablespoons||extra virgin olive oil, divided|
|2||Romaine lettuce hearts, halved lengthwise|
Preheat grill to medium-high set up for direct and indirect grilling.
Loosen skin of chicken and spread garlic underneath. Season with salt and pepper. Grill over direct heat, breast-side down, covered, until golden-brown and charred, 5 to 7 minutes. Flip and grill over indirect heat, covered, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 35 to 40 minutes.
Meanwhile, combine Parmesan, parsley, hazelnuts, lemon zest and juice, and 3 tablespoons oil in a bowl. Season with salt and pepper.
Brush romaine with remaining tablespoon oil. Season with salt and pepper. Grill, over direct heat, turning once, until charred and wilted, 1 to 3 minutes.
Serve the chicken and romaine topped with the parsley-lemon sauce.