Grilled Chicken with Salsa Verde
Ingredients
The chicken
-
4–6
pieces
skin-on, bone-in chicken (thighs or breasts)
-
to taste
kosher salt
-
to taste
pepper
Italian-Style Salsa Verde
-
1
cup
Italian parsley (packed, tender stems ok)
-
2
cloves
garlic
-
⅛
cup
lemon juice
-
2
tsp
lemon zest
-
2
Tbsp
capers
-
1
Tbsp
caper juice from the jar
-
1
piece
anchovy (optional)
-
⅓
cup
olive oil plus more for cooking
-
¼
tsp
salt
-
¼
tsp
pepper
Tuscan Tomato Salad
-
2
lbs
heirloom tomatoes
-
2
Tbsp
olive oil
-
2
Tbsp
balsamic vinegar
-
to taste
salt
-
to taste
pepper
-
to taste
scattering of herbs (optional)
Instructions
- Preheat the grill to medium-low heat.
- Pat the chicken dry and season generously with salt and pepper on all sides.
- Grill the chicken skin side down until the skin is crisp and has good grill marks, then turn and grill until cooked through.
- While the chicken is grilling, prepare the Salsa Verde by pulsing the parsley, garlic, lemon juice, lemon zest, and optional anchovy in a food processor, then stream in the olive oil and stir in the capers.
- For the tomato salad, slice the tomatoes and place them on a platter, drizzling with olive oil, balsamic vinegar, salt, and pepper, and scatter with herbs if desired.
- Serve the grilled chicken with the tomato salad and spoon some Salsa Verde over the top.
Nutrition Facts (estimated)
Servings
4
Calories
493
Total fat
39.2g
Total carbohydrates
1.7g
Total protein
32.4g
Sodium
450.8mg
Cholesterol
189.6mg
You might also like