Grilled Tuscan Chicken

Ingredients:

• One whole chicken weighing 2.5 kg, cut into 8 pieces
• Olive oil
• 3 cloves garlic, thinly sliced
• 120 ml. dry vermouth
• 2 ox heart tomatoes, cut into 8 pieces
• 0.5 cups pitted green olives (your favorite variety)
• A small bunch of fresh oregano tied with string
• 1.5 cups chicken broth
• 2 tablespoons unsalted butter
• Fresh basil, torn, for serving
• Special equipmentkitchen string

Preparation:

1. Preheat the grill, preparing the indirect heat zone. If using a charcoal grill, heat the coals on one side only. If using a gas grill, heat only one side. Heat a large cast-iron skillet on the hot side of the grill.
2. Season the chicken with salt and pepper on both sides. Brush the skillet with olive oil, then add the chicken pieces, skin side down. Cook for 4-5 minutes, then turn over and add the garlic. Lightly fry until fragrant, then pour in the vermouth. Sprinkle with tomatoes, olives, and a bunch of oregano. Add the chicken broth, season with salt and pepper.
3. Move the pan to indirect heat and cover. Cook until the chicken is cooked through and the internal temperature reaches 160°F (71°C), 15–20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano. Sprinkle with basil and serve.