It's not really," she says.

After 30 minutes, remove one brick from each stack, and place basket back on bricks.Grill, flipping basket every 5 minutes to expose both the skin side and cavity side to the coals, until chicken is deep brown and an instant-read thermometer inserted in thickest part of thigh registers 165°F, 50 to 55 minutes.

Transfer chicken, skin side up, to a rimmed baking sheet, and let rest 10 minutes.. Make the charred tomato salsa.Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals.Grill, turning occasionally, until charred and just tender, about 10 minutes.

Remove and discard charred peels from garlic cloves and outer layer from onion.Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses.

Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..

Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.Mediterranean Pink Lady.

Limoncello, dry gin, and Campari round out this crisp, unfussy but elegant cocktail.. Get the Recipe.Combier Margarita.

© Wendell T. Webber.Like Cointreau, Combier is a kind of triple sec used by bartenders to add a smooth orange flavor to cocktails.