Properly grilled chicken is a pleasure, even when you dress it with nothing but lemon juice—or even salt. But if you make this Ligurian-inspired full-flavored dipping sauce based on anchovies, you can turn the simple grilled chicken into something really special. And the sauce can be used for whatever else you’re serving at the same time. When you’re grilling the chicken, don’t build too hot a fire and keep part of the grill cool—don’t put any fuel under it at all—so you can move the pieces over to it in the (likely) event of flare-ups. And you can broil it if you prefer: adjust the broiling rack so that it is about four to six inches from the heat source and turn the meat as it browns.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
Step 2
Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
Step 3
Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
Step 4
Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
Variations
Step 5
This sauce makes a great dressing for grilled fish as well. It’s also good with raw or lightly cooked vegetables.
Step 6
Chicken thighs, or leg thigh pieces, are just as good as wings here; the cooking time will be a little longer.
