Ingredients

• 4-6 pieces of skin-on, bone-in chicken – thighs or breasts (or cut up a whole chicken)
• kosher salt and pepper to taste
• 1 cup Italian parsley ( packed, tender stems ok) feel free to subpart basil
• 2 garlic cloves
• ⅛ cup lemon juice
• 2 tsp lemon zest
• 2 Tablespoon capers
• 1 Tablespoon caper “juice” from the jar
• 1 anchovy ( optional)
• ⅓ cup olive oil plus more for cooking
• 1/4 teaspoon salt and pepper, or to taste
• 2 lbs heirloom tomatoes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• scattering of herbs (optional)

Directions

1. Preheat grill or BBQ to medium-high.

2. Season chicken generously with salt and pepper on all sides. 

3. On a well-greased grill, grill chicken over medium heat until good grill marks appear on both sides covering the grill.  Place chicken in the warm oven, uncovered until cooked through 10-15 minutes, depending on the cut. (Use a thermometer. 160°F for Breasts and 170°F for thighs.) Feel free to keep on the grill, in a cooler spot until cooked through. 

4. While chicken is grilling, make the Italian Style Salsa Verde.

 5. Place all the ingredients in a food processor and pulse, repeatedly, about 15 times, until chopped and just combined – but NOT smooth. Place in a bowl and set aside. 

6. To make the tomato salad, slice assorted ripe, room temperature tomatoes, and place on a platter. Drizzle with good olive oil, balsamic vinegar,  salt, and pepper. Scatter with fresh herbs for color.

 7. Divide chicken and tomato salad among plates, spoon a little salsa verde over top. 

8. Enjoy!

Thanks to Feasting at Home for the recipe.