Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

Copied from the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). This recipe is from chef Tom Valenti from "Cesca" restaurant, opening in late June of 2003. Note: Prep/Cook time does not include the 2 to 3 hour marinating time for the chicken.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• Red-Wine Vinaigrette

• 1  cup red wine vinegar
• 2  cups extra virgin olive oil
• 1  shallot, minced
• 1  clove garlic, minced
• 1  teaspoon dried oregano
• 1  teaspoon dried thyme
• 1⁄3 cup  grated parmigiano-reggiano cheese
•  salt & freshly ground black pepper

• Grilled Chicken

• 2 (3 lb)  chicken, quartered

• Tomato-Bread Salad Panzanella

• 4  large beefsteak tomatoes
•  salt & freshly ground black pepper
•  sugar
• 1  red onion, halved and thinly sliced
• 5  ounces bocconcini, halved (or cubed mozzarella)
• 1  cup  loosely packed basil leaves, chopped,torn or shredded
• 2  cups  cubed toasted  peasant bread
• 1⁄2 cup  red wine  vinaigrette

Directions

1. Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
2. Chicken: Set aside 1/2 cup of the vinaigrette.
3. Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
4. Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
5. Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
6. Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
7. Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
8. Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.