Ingredients
- 2 ounces oil-packed anchovy fillets (this is about 4 anchovies)
- 2 garlic cloves, smashed
- 12 ounces herbs (of mixed herbs, your own or bagged)
- 3/4 cup yogurt (sour cream or buttermilk)
- 3 tablespoons olive oil
- 2 lemons, divided
- Salt
- Pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 3 radish (trimmed and sliced into rounds)
How to Make
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Step 1: In a blender combine the anchovies and next 4 ingredients (-olive oil) and grated zest and juice of one lemon; puree until smooth; season with salt and pepper.
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Step 2: Pour half of the dressing into a bowl. Using a knife make 3 slits across smooth side of chicken thighs and season the thighs with salt. Add chicken to the bowl with the dressing and toss. Let sit at room temp for at least 30 minutes or covered and chilled for up to 12 hours. (***If you chill the chicken let chicken sit at room temp for one hour before grilling)
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Step 3: Prepare grill for medium heat. Oil grates. Remove chicken from marinade; discarding marinade that is in bowl; grill chicken until cooked through and beginning to char in spots -- cooks fast, turn every minute or so for about 10 minutes. Transfer to platter and let rest for 5-10 minutes.
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Step 4: Cut the second lemon into wedges. On A platter place chicken and arrange the radishes and herbs over and around chicken; drizzle with a bit more oil, salt and pepper. Serve with the lemon wedges and the remaining dressing.
We hope you enjoy this recipe!
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