Chicken Thighs with Snap Peas and Agliata

We were in NYC recently, and B had the opportunity to check out Eataly. It was a magical experience and renewed his love for all things Mario Batali. When we got home, we turned to one our favorite books to whip up a batch of grilled chicken. The garlicky bread crumbs get so beautifully crispy when grilled slowly - oh - I think I'm starting to drool just thinking about them.

Chicken Thighs with Snap Peas and Agliata

Serves 6

12 garlic cloves, crushed

1/2 cup plus 3 tablespoons extra-virgin olive oil

2 salt-packed anchovies, filleted, rinsed and patted dry, or 4 oil-packed anchovy fillets, drained

1/2 cup chopped fresh Italian parsley 

2 cups fresh bread crumbs

12 boneless, skinless chicken thighs

3 shallots, sliced 1/4 inch thick

1/2 teaspoon anchovy paste

1 pound snap peas, blanched in boiling water until just bright green, chilled in an ice bath and drained

Olio Piccante for drizzling

Combine the garlic, 1/2 cup of the oil, the anchovies, parsley, and bread crumbs in a food processor and zap until smoothish.

Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.

Prepare a gas or charcoal grill for indirect grilling.

Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill and grill - turning once, until the chicken is cooked through, about 15 minutes per side.

Meanwhile, heat the remaining 3 tablespoons of oil in a 10- to 12-inch sauté pan over medium  heat (note: I used a lot less oil than this - so adjust as you wish). Add the shallots and anchovy paste and cook, stirring occasionally until the shallots are soft, about 5 minutes. Add the snap peas and cook, stirring, just until heated through. Transfer the snap peas to a platter and set aside.

Arrange the thighs on top of the snap peas and serve with a drizzle of the olio piccante.