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1
Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
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2
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme.
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3
Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water.
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4
Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal.
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5
Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft.
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6
Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender.
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7
Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
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8
Preheat an outdoor gas or charcoal grill to medium heat.
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9
Rinse the chicken and pat dry with paper towels.
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10
Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
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11
Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar.
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12
Sprinkle with salt and pepper and toss; set aside.
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13
When you're ready to cook, take a few paper towels and fold them several times to make a thick square.
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14
Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
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15
Season with salt and pepper and place the radicchio quarters on the preheated grill.
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16
Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
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17
Then put the chicken on the grill, skin side down, and grill.
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18
Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes.
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19
During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
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20
To serve, separate the radicchio into individual leaves in a big bowl.
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21
Add the chicken and the rest of the dressing and toss well.
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22
Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.
