Grilled Chicken Legs with Fennel & Olive Relish

Preheat grill to medium-high.

Mash half the garlic with 1/8 teaspoon salt using the side of a chef's knife or a fork to form a paste. Combine the paste in a large bowl with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon pepper. Add chicken and toss to coat.

Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 18 to 22 minutes total.

Meanwhile, zest half the lemon and reserve the zest. Cut the lemon into 1/2-inch-thick slices. Cut fennel in half lengthwise, then, leaving the core intact, cut lengthwise into 1/2-inch-thick slices. Toss the lemon and fennel slices in a medium bowl with 1 tablespoon oil and the remaining 1/4 teaspoon pepper. Grill, turning once, until tender, about 3 minutes per side for the lemon and 5 minutes per side for the fennel.

Coarsely chop the grilled lemon and fennel and 2 tablespoons of the reserved fennel fronds; combine the lemon, fennel and fronds in a bowl with olives, the remaining minced garlic, the lemon zest and the remaining 1 tablespoon oil. Serve the fennel relish with the chicken.