Makes 4 servings
4 cloves garlic, peeled
1 tablespoon kosher salt, plus additional for seasoning
1/2 cup extra-virgin olive oil
2 teaspoons crushed red pepper
4 chicken halves, about 13/4 pounds each
1/2 cup balsamic vinegar
4 ripe peaches, halved lengthwise and pitted
1 medium red onion, quartered
3 to 4 sprigs fresh thyme
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
• Smash garlic cloves, sprinkle with 1 teaspoon of the salt and,
with the flat side of a large knife, mash and smear mixture to a
• Put in a small bowl and stir in olive oil, remaining 2 teaspoons
salt, and red pepper. Brush chicken with some garlic oil. Set aside.
• If using wooden skewers, soak them in water for at least 30
minutes before grilling. To prepare the "ring of fire," light 2
chimneys of charcoal (see 6D) in your grill. When the coals are
ashed all over, distribute in a ring around the edge of the grill.
• Simmer the balsamic vinegar in small saucepan over medium heat
until syrupy and reduced by about half. Meanwhile, skewer a peach
half lengthwise, followed by an onion wedge, then another piece of
peach. Repeat to make 3 more skewers.
• Toss the thyme sprigs on the coals and put the chicken on the
grill, bone side down, over indirect heat inside the ring.
• Cover and cook until the skin is golden and the chicken is about
three-quarters cooked, about 20 minutes.
• Brush the chicken with the garlic oil again, turn and cook,
uncovered, until the skin is very crisp and an instant-read
thermometer inserted in the thigh registers 170 degrees, about 15
• Remove the chicken from the grill and let it rest for about 10
• Grill the fruit skewers over the direct heat of the ring until
lightly charred, about 5 minutes. Turn and grill, the other side,
until the fruit softens, about 5 minutes.
• Remove from the grill, brush with the balsamic glaze, season with
salt and black pepper to taste, and sprinkle with parsley.
• Serve each chicken half with a fruit skewer.
• Note: A ring of fire is a variant of indirect-heat grilling, with
the heat completely surrounding the chicken as it cooks. If you have
a gas grill, set it up as a hot indirect fire and rotate the birds
toward the heat periodically as they cook.
Nutritional information per serving: 473 cal., 30 g fat (5 g sat.),
72 mg chol., 22 g carb., 1,518 mg sodium, 2 g fiber, 28 g pro.