Grilled Garlic Chicken, Portobello Mushroom, and Radicchio Salad

Ingredients:

• 4 cloves garlic, crushed and chopped
• 0.5 cup olive oil + extra for drizzling
• 0.5 cup chopped fresh parsley
• 6 sprigs fresh thyme, leaves only
• 1 chicken weighing 1.8-2 kg, cut in half
• 4 portobello mushrooms, washed, stems removed
• 2 small heads of radicchio, cut in half
• Watercress, for serving

Preparation:

1. Place the garlic on a cutting board and sprinkle it with about 0.5 teaspoon of salt. Mash the garlic into a paste using the flat side of a large knife. Place the garlic paste in a small bowl and mix with 0.5 cups of olive oil, parsley leaves, and thyme. Pour half of the mixture over the chicken and sprinkle with salt and black pepper. Set the chicken aside to marinate while you prepare the other roasting ingredients.
2. Preheat the grill to medium-high heat. Pour half of the remaining marinade over the mushrooms and brush half over the cut sides of the radicchio. Season the mushrooms and lettuce with salt and black pepper and place over indirect heat. Grill until the mushrooms and radicchio are tender, about 10-15 minutes; set aside to cool while you prepare the chicken.
3. Place the chicken on the grill and cook for about 15-20 minutes per side, or until cooked through and juices run clear. Set the chicken aside to cool slightly and handle.
4. To serve, cut the chicken into pieces, quarter the mushrooms, and slice the radicchio. Gently toss everything together, adding the watercress and drizzling with olive oil.