Grilled Chicken with Charred Lemon and Heirloom Tomatoes

extra-virgin olive oil, plus more for brushing

Worcestershire sauce

to 2 pinches crushed red pepper flakes

medium onions, sliced into 1/2-inch-thick rounds

bunches scallions, roots trimmed

lemon, sliced

whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

chopped fresh parsley

red wine vinegar

to 3 anchovies, well rinsed, finely chopped, optional

to 6 slices ciabatta bread

to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges