Grilled Chicken Hash

A grilled chicken dinner decided to have summer brunch and we're better for it..

There’s something a little theatrical about food that begins on the grill — that first sizzle, the way skin-on chicken breathes smoke and blisters until the fat pops. For this hash I grill the chicken breasts with the skin on, then finish them in a lemony bath of butter, garlic, and herbs so every bite is glossy, fragrant, and comforting. I use those golden pan drippings to anchor a creamy “succotash” of peas and soft leeks, studded with salty diced coppa and tangy sun-dried tomatoes, and finished with fine herbs for a hit of bright umami tones. Roasted chiles and potatoes, baked until their edges caramelize and their centers go pillowy, bring smoke and crunch to the mix. Put it all together and you’ve got weekend cooking that reads like effort without fuss — bright, rich, and the kind of dish that keeps people lingering with second helpings and better conversation.