Grilled Spanish Chicken and Tomato Bread

GRILLED SPANISH CHICKEN AND TOMATO BREAD

4 tomatoes, halved
8 pieces skinless boneless chicken thighs or 4 breasts, lightly pounded
1 loaf crusty bread, split, cut into portions
1/2 lemon
Salt and Pepper
Add few dashes hot sauce
2 tbs smoked sweet paprika
2 sprigs oregano, finely chopped
A handful of flat leaf parsley, finely chopped
3 cloves garlic, 1 halved
1/3 cup oil
OPTIONAL GARNISHES: Pickled vegetables, pimiento stuffed olives, sliced cheese

Heat an outdoor grill. Pour 1/3 cup oil in a shallow dish. Finely chop 2 cloves garlic into the oil. Whisk in the parsley, oregano, paprika and hot sauce, season with salt and pepper. Add the chicken and turn to coat, let stand for a few minutes. Place the chicken on the grill and cook, turning once, until cooked through. Remove from the grill and squeeze the lemon over the meat. Grate the flesh of the tomatoes into a bowl, discard the skins. Char the bread on the grill for 5 min. Rub with the halved garlic, drizzle with oil, slather with the tomato sauce and season with salt. Serve the chicken with the tomato bread. Add the pickled vegetables, a few olives and cheese, if desired.
MAKES 4 SERVINGS OF CHICKEN AND TOMATO BREAD...