Grilled Chicken with Italian Salsa Verde

Grilled Chicken with Italian Salsa Verde

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) – a simple easy weeknight meal.

Grilled Chicken with Italian Salsa Verde

Meaghan South
Servings

4

Prep Time

20 mins

Cook Time

25 mins

Cuisine

Italian

Category

Mains

Source URL

https://www.meaghansouth.com/blog/grilled-chicken-with-italian-salsa-verde

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/grilled-chicken-with-italian-salsa-verde

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) – a simple easy weeknight meal.

Ingredients

    Chicken

    • 4-6 pieces of skin-on, bone-in chicken - thighs or breasts (or cut up a whole chicken)
    • Kosher salt and pepper to taste

    Salsa Verde

    • 1 cup Italian parsley (packed, tender stems ok
    • feel free to sub basil)
    • 2 garlic cloves
    • 1/8 cup lemon juice
    • 2 tsp lemon zest
    • 2 Tablespoon capers
    • 1 Tablespoon caper juice from the jar
    • 1 anchovy (optional)
    • 1/3 cup olive oil plus more for cooking
    • 1/4 teaspoon salt and pepper, or to taste

    Tomato Salad

    • 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. Place chicken in a warm oven, uncovered, until cooked through, 10-15 minutes depending on the cut (use a thermometer: 160F for breasts, 170F for thighs).
    4. While the chicken is grilling, make the Italian salsa verde.
    5. Place all the salsa verde 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.
    7. Divide chicken and tomato salad among plates, spoon a little salsa verde over top.
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