Brush each cylinder with beaten egg, and sprinkle each with 3/4 teaspoon granulated sugar.

2. medium bunches.watercress, large stems discarded and leaves coarsely chopped.

Bring the water to a boil in a medium saucepan.Add the potatoes and a pinch of salt.Cook over moderately high heat until fork-tender, about 20 minutes.

With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.. Add 1 teaspoon of salt to the potato water and bring to a boil.Add the peas and cook over moderately high heat until tender, about 5 minutes.

Meanwhile, in a large skillet, melt the butter in the olive oil.

Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes.Grill, flipping basket every 5 minutes to expose both the skin side and cavity side to the coals, until chicken is deep brown and an instant-read thermometer inserted in thickest part of thigh registers 165°F, 50 to 55 minutes.

Transfer chicken, skin side up, to a rimmed baking sheet, and let rest 10 minutes.. Make the charred tomato salsa.Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals.

Grill, turning occasionally, until charred and just tender, about 10 minutes.Remove and discard charred peels from garlic cloves and outer layer from onion.