Food Recipes Antipasto Chicken Salad Be the first to rate & review! Grilled Fennel-Garlic Chicken Legs combine with bocconcini, soppressata, and plenty of peppers in this antipasto salad. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on April 27, 2017 Save Rate PRINT Share Close Photo: © Con Poulos Active Time: 40 mins Total Time: 1 hr Yield: 6 To get the most from a marinade — like the fennel-garlic one used for the chicken here — slash the skin and meat so the flavors can seep in. Serve the chicken salad at your next dinner party and wow all of your guests (who will likely keep asking for more). Cook Mode (Keep screen awake) Ingredients Fennel-Garlic Chicken Legs 1 1/2 tablespoons chopped garlic 1 1/2 teaspoons ground fennel seeds 3/4 teaspoon dried oregano, crumbled 3/4 teaspoon crushed red pepper Kosher salt 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing 4 whole chicken legs (12 to 14 ounces each) Salad 3/4 pound spicy oil-marinated bocconcini, halved, plus 1/4 cup of the marinade 1/2 pound roasted red peppers, cut into thin strips (1 cup) 1/4 cup peperoncini, thinly sliced, plus 1/4 cup of the pickling liquid from the jar 1/4 pound sliced soppressata, cut into thin strips 1/4 cup flat-leaf parsley leaves Salt and freshly ground pepper Directions Make the Fennel-Garlic Chicken Legs In a mortar, pound the garlic, fennel seeds, oregano, and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add the 1 1/2 tablespoons of oil. Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight. Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes. Let the chicken cool enough to handle. Discard the skin and coarsely shred the chicken. You should have about 4 cups of shredded meat. Make the salad In a large bowl, combine the shredded chicken with the bocconcini, roasted peppers, peperoncini, soppressata, and parsley. In a small bowl, whisk the bocconcini marinade with the pickled pepper liquid and season with salt and pepper. Add the dressing to the salad and toss well. Suggested Pairing A vibrant, lime-scented Vermentino. Originally appeared: June 2010 Rate It Print