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This is a summertime standard, courtesy of Paul Reilly, the executive chef and proprietor of Beast & Bottle.
Smoky Fennel Chicken
2 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley
2 tablespoons dry vermouth
2 garlic cloves, minced
1/2 small red onion, diced
2 teaspoons kosher salt
2 teaspoons smoked paprika
1/2 teaspoon fennel seed, toasted and crushed
5 pounds mixed bone-in chicken thighs and drumsticks
Combine all ingredients and marinate 3 to 4 hours. Season and grill until slightly charred and cooked through.