Grilled chicken with toasted lemon and tomatoes

Ingredients:

• 2 whole chickens, each 1.1 - 1.3 kg, cut into 8 pieces
• 1 1/4 cups olive oil, plus extra for greasing
• 1 tbsp Worcestershire sauce
• 1-2 pinches of crushed chili flakes
• 2 medium onions, cut into 1.2 cm thick circles.
• 2 bunches of green onions, roots trimmed
• 1 lemon, cut into slices
• 0.5 cup chopped parsley
• 1 tbsp red wine vinegar
• 2-3 anchovies, thoroughly washed and finely chopped, optional ingredient
• 4-6 slices of ciabatta
• 6-8 medium very ripe hybrid tomatoes or juicy oxheart tomatoes, cut into wedges

Preparation:

1. In a large bowl or zip-top bag, combine 1 cup olive oil, Worcestershire sauce, red pepper flakes, onion, green onions, and lemon. Add the chicken pieces and coat them in the marinade. Refrigerate for several hours.
2. Preheat a gas grill or heat the coals in an outdoor grill to medium heat. If using a charcoal grill, move all the coals to one side, creating two sides—one with higher heat and one with lower heat.
3. Remove the chicken and vegetables from the marinade and arrange them on two baking sheets. Discard the marinade. Season the chicken pieces generously with salt and pepper and then place them on the grill along with the onions, green onions, and lemons. Some of the green onions and lemons may fall through the grates, but hopefully most of them will remain intact.
4. Lower the grill lid to increase the heat and sear thoroughly. The grill will be incredibly smoky, but try to avoid opening the lid for about 7 minutes.
   
   Lift the grill lid and flip the chicken. Continue cooking with the lid mostly down until the chicken is cooked through, about 35 minutes total. If the chicken, lemons, or onions begin to burn too quickly, reduce the heat or move them to a cooler part of the grill, flipping them if necessary.
   
   Remove meat from grill and let rest for 5-10 minutes before serving.
5. Meanwhile, combine the remaining 1/4 cup olive oil, parsley, vinegar, and anchovies (if using).
6. For servingBrush the bread with olive oil and grill on both sides. Arrange the chicken, lemon, green onions, and onions on plates. Arrange the tomato slices on the side and drizzle with the dressing. Serve with toasted bread.