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1
Combine the garlic, 1/2 cup of the oil, the anchovies, parsley, and bread crumbs in a food processor and zap until smoothish.
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2
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.
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3
Prepare a gas or charcoal grill for indirect grilling.
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4
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.
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5
Meanwhile, heat the remaining 3 tablespoons oil in a 10- to 12-inch saute pan over medium heat. 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.
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6
Arrange the thighs on top of the snap peas and serve with a drizzle of olio piccante.
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7
In a small saucepan, combine the oil, jalapenos, pepper flakes, and paprika and bring to just a simmer over medium heat.
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8
Pour the oil (and all the flavorings) into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours, or overnight.
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9
Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days-no longer.
