Chicken al Mattone
Finely chop fresh herbs then combine with salt, pepper and oil. Rub chicken with mixture, getting under the skin as well. Cover and refrigerate for 4-24 hours.
Grill chicken with lid of barbecue down over indirect heat* on a hot grill under the bricks or skillet for approx. 30 min, turning every 5-8 min. Keep a spray bottle with water on hand to keep flames down.
Melon Arugula Salad with Berry Vinaigrette
Lightly grill peppers, until marked and slightly softened. Place in a bowl, cover and let rest for 10 min. Remove pepper stems and seeds. Add all ingredients to a blender or food processor and blend until smooth. Chill until ready to use.
Divide salad ingredients between four plates. Add desired amount of dressing, garnish with mint leaves and serve.
*Preheat grill, then turn off half of the burners or move coals to one side, creating hot (direct heat) and warm (indirect heat) sides of the grill.