TGIF! Looks like a partly-cloudy weekend, perfect for grilling out! Don’t forget to fill up your propane gas tank to 20 lbs. for only $11.92 at QuickFill Propane. We are at 620 W. Coliseum Blvd in Fort Wayne, 46808.


Fridays recipe will go great with beer, since today is International Beer Day! Spicy Grilled Chicken with crunchy Fennel salad.

This chicken recipe packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers instead.



  • 1½ lb. skinless, boneless chicken thighs
  • Kosher salt
  • 2 garlic cloves
  • 3 oil-packed anchovy fillets (optional)
  • 1 red chile (such as Fresno or Holland), seeds removed, coarsely chopped
  • 2 Tbsp. tomato paste
  • 2 tsp. finely chopped oregano
  • 3 Tbsp. extra-virgin olive oil, plus more for grilling
  • 2 lemons, halved

Fennel Salad and Assembly

  • 2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
  • 1 small white onion, very thinly sliced into rounds
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt
  • 1 Tbsp. toasted white and/or black sesame seeds

Recipe Preparation


  • Pat chicken dry and season with salt. Set aside on a plate.

  • Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.

  • Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.

  • While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.

  • Transfer chicken to platter with lemons and let rest 5 minutes.

Fennel Salad and Assembly

  • While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with oil and season with a big pinch of salt. Toss once more.

  • Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.

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