Ingredients

• 1 1/2 lb. skinless, boneless chicken thighs
• Kosher salt
• 2 garlic cloves
• 3 oil-packed anchovy fillets (optional)
• 1 red chile (such as Fresno or Holland), seeds removed, coarsely chopped
• 2 Tbsp. tomato paste
• 2 tsp. finely chopped oregano
• 5 Tbsp. extra-virgin olive oil, divided, plus more for grilling
• 2 lemons, halved
• 2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
• 1 small white onion, very thinly sliced into rounds
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. toasted white and/or black sesame seeds

Instructions

1. Pat chicken dry and season with salt. Set aside on a plate.
2. Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
3. Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
4. While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
5. Transfer chicken to platter with lemons and let rest 5 minutes.
6. While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
7. Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.