- About 1/3 cup EVOO, plus more for drizzling
- 3 cloves garlic, 1 halved
- A generous handful of flat-leaf parsley, finely chopped
- 2 sprigs fresh oregano, finely chopped, or 1 teaspoon dried (1/3 palmful)
- 2 tablespoons smoked sweet paprika (a couple of palmfuls)
- A few dashes hot sauce, such as Tabasco
- Sea salt and pepper
- 8 pieces skinless, boneless chicken thighs or 4 breasts, lightly pounded
- 1/2 lemon
- 4 ripe tomatoes, halved
- 1 loaf crusty bread, such as baguette, split and cut into portions
- Optional garnishes: giardiniera (pickled vegetables), spanish pimiento-stuffed olives, sliced manchego cheese
Preheat an outdoor grill. Pour about 1/3 cup EVOO in a shallow dish. Grate or finely chop 2 cloves garlic into the oil. Whisk in the parsley, oregano, paprika and hot sauce; season with sea salt and pepper. Add the chicken and turn to coat; let stand for a few minutes. Place the chicken on the grill and cook, turning once, until cooked through, about 10 minutes for thighs or 12 minutes for breasts. Remove from the grill and squeeze the lemon over the meat.
Meanwhile, using the large holes of a box or handheld grater, grate the flesh of the tomatoes into a bowl; discard the skins.
Char the bread on the grill for 5 minutes. Rub with the halved garlic, drizzle with EVOO, slather with the tomato sauce and season with sea salt (John likes pepper on his, too).
Serve the chicken with the tomato bread. For a Spanish feast, add the giardiniera, a few olives and cheese, along with a nice white or red rioja.