Spicy Brick Chicken with Grilled Radicchio and Oranges

by Carla Hall 8:08 AM, May 19, 2017

Aired September 4, 2017

Serves 4 to 6

1/2 cup olive oil
Peels from 1 whole lemon
2 tablespoons soy sauce
2 garlic cloves, peeled and smashed
2 teaspoons dried chili flakes
1/2 cup fresh Italian parsley, chopped
8 4- to 5-ounce boneless, skinless chicken thighs

For the Spicy Orange Oil:
1 cup olive oil
1 orange, washed and cut into small pieces
1 small habanero pepper (use as much or as little as you like)
Pinch of salt

For the Grilled Radicchio and Oranges:
3 heads radicchio, cut in half
2 oranges, sliced into rings and lightly oiled
3 tablespoons olive oil


For the marinade, combine olive oil, lemon peels, soy sauce, garlic and dried chili flakes in a blender or food processor, and pulse until liquefied. Pour into a gallon-sized ziptop bag, add the chicken thighs and seal, squeezing the bag so that the chicken is completely coated. Marinate in the refrigerator for at least one hour.

Place the ingredients for the Spicy Orange Oil in a blender and purée. Use a mesh strainer to strain the oil into a bowl and reserve.

Heat the grill to medium high. Place the chicken thighs on the grill, but not directly over the coals (for a gas grill, heat one side to medium-high and the other to low, then grill on the cooler side only). Take two bricks covered in aluminum foil and lay them on top of the chicken; cook for 5 minutes then remove the bricks, flip the chicken and top with the bricks again, and cook for 5 minutes. The chicken is done when a thermometer reads an internal temperature of 165°F.

Brush the radicchio and orange slices with the 3 tablespoons of olive oil, season with a sprinkling of salt. Place the radicchio on the hotter side of the grill, and cook for 3 minutes, then turn to char the other side for another three minutes. During the last two minutes, lightly grill the orange slices, just about a minute or less per side.

Garnish chicken with fresh Italian parsley and serve with wedges of radicchio drizzled with a tablespoon of the orange oil and garnished with the grilled oranges.


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