Name: Spicy Grilled Chicken With Crunchy Fennel Salad
Yield: 4 servings
Ingredients: 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; 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

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

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.

Recipe notes