Chicken with Gremolata Salsa

Instead of the usual salsa, we use gremolata, a piquant combination of parsley, lemon peel, and garlic, along with sun-ripened tomatoes to flavor the chicken. For something a little different, try grated orange peel instead of the lemon, and basil instead of the parsley. If you like, remove the skin from the chicken and brush the quarters with one tablespoon of oil before cooking to lighten the dish.

4 ripe medium tomatoes, cut into 1⁄4-inch pieces

2 tablespoons finely chopped fresh parsley

1 teaspoon freshly grated lemon peel

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon salt

1⁄2 teaspoon coarsely ground black pepper

1 whole chicken (about 31⁄2 pounds), cut into quarters

• Prepare outdoor grill for covered direct grilling over medium heat.
• Meanwhile, prepare salsa: In small bowl, combine tomatoes, parsley, lemon peel, garlic, oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper; set aside. Makes about 3 cups.
• Sprinkle chicken with remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Place chicken on grill rack, cover and cook 20 minutes. Turn chicken and cook until juices run clear when thickest part of chicken is pierced with tip of knife, 20 to 25 minutes longer. Serve chicken with salsa.

Makes 4 main-dish servings.

Prep: 15 minutes

Grill: 40 minutes