Michael Symon's Herb-and-Anchovy Marinated Chicken

1. 1

   In a small bowl, whisk the parsley, lemon zest, lemon juice, anchovy and garlic with the 1/4 cup plus 2 tablespoons of olive oil.

2. 2

   In a large resealable plastic bag, coat the chicken pieces with the marinade and let stand at room temperature for 30 minutes.

3. 3

   Light a grill and oil the grates.

4. 4

   Scrape the marinade off the chicken and season the pieces with salt and pepper.

5. 5

   Grill the chicken over moderate heat, turning occasionally, until lightly charred, white throughout and an instant-read thermometer inserted in a thigh registers 168, about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.