Tyler Florence Grilled Chicken Portobello Radicchio Salad is an easy grilled dinner with garlic-marinated chicken, smoky portobellos, and charred radicchio tossed with watercress. That makes it a quick summer dinner or potluck side dish, since everything cooks on the grill in about 35 minutes.
The technique that matters most is grilling the mushrooms and radicchio over indirect heat before the chicken goes on. That way the vegetables soften without burning, and the chicken gets the hottest part of the grate for a proper sear.
What sets this version apart is the garlic paste made by mashing garlic with salt into a smooth base for the oil and herb marinade. Most grilled chicken salads toss the dressing on after cooking, but here the garlic oil goes on before and during grilling for deeper flavor.
Tyler Florence Grilled Chicken Portobello Radicchio Salad
Course: DinnerCuisine: AmericanDifficulty: Easy5
servings10
minutes25
minutes705
kcalA whole chicken split in half, rubbed with garlic-herb oil, grilled alongside portobello mushrooms and radicchio halves, then carved and tossed with fresh watercress. Ready in 35 minutes with just a handful of ingredients.
Ingredients
- For the Garlic-Herb Marinade:
4 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup chopped fresh flat-leaf parsley
6 sprigs fresh thyme, leaves only
- For the Grill:
1 whole chicken (4 to 4 1/2 pounds), cut in half
4 portobello mushrooms, brushed clean and stems removed
2 small heads radicchio, halved
- For Serving:
Fresh watercress
Extra-virgin olive oil for drizzling
Directions
- Make the garlic paste:Smash the garlic on a cutting board, sprinkle with about 1/2 teaspoon salt, and mash into a paste using the side of a large knife. Blend the paste into a small bowl with 1/2 cup olive oil, parsley, and thyme leaves.
- Marinate the chicken:Pour half the garlic-herb mixture over the chicken halves and season with salt and pepper. Set aside while you prepare the other ingredients.
- Grill the vegetables:Heat the grill to medium high. Drizzle the remaining marinade over the portobello mushrooms and the cut side of the radicchio halves. Season with salt and pepper, then grill over indirect heat until soft, about 10 to 15 minutes. Set aside to cool.
- Grill the chicken:Place the chicken halves on the grill and cook for 15 to 20 minutes per side, or until cooked through and the juices run clear. Set aside until cool enough to handle.
- Assemble and serve: Cut the chicken into pieces, quarter the mushrooms, and cut the radicchio into wedges. Toss everything together with fresh watercress and an extra drizzle of olive oil.
FAQs
How do you make the garlic paste for the marinade?
Smash each clove with the flat side of a knife, sprinkle with half a teaspoon of salt, and drag the blade across the garlic repeatedly. The salt acts as an abrasive that breaks the garlic down into a smooth paste in under a minute. Blend the paste into olive oil with parsley and thyme to build the marinade.
Why use portobello mushrooms for a grilled salad?
Portobello caps are large and flat, so they grill like steaks and pick up smoky char without falling through the grate. Brush the mushrooms clean instead of rinsing them, since water makes them spongy and they will steam rather than sear on the grill. Remove the stems and spoon some garlic marinade into the gill side before grilling.
Does grilling radicchio remove the bitterness?
Radicchio turns sweet and mild once heat softens its bitter compounds, which is why grilling works so well in a warm salad. Cut each head in half through the root so the leaves stay attached on the grill. Ten to fifteen minutes over indirect heat is enough to wilt the outer leaves while keeping texture in the center.
How do you grill a whole chicken split in half?
Split the chicken in half through the backbone and breastbone so you have two flat pieces that cook evenly on the grill. Grill each side for 15 to 20 minutes over medium-high heat until the juices run clear and a thermometer reads 165 degrees. Let the halves rest a few minutes before cutting them into serving pieces.
What is the best way to assemble this salad?
Toss the carved chicken, quartered mushrooms, and radicchio wedges with a bed of fresh watercress right before serving. The heat from the grilled pieces wilts the watercress just enough to soften it without losing its peppery bite. Finish with an extra drizzle of olive oil and a pinch of salt to tie everything together.
