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  • Author: Tina Hu



Grilled Chicken

  • 4 chicken thighs (bone-in, skin-on)
  • 1 tbsp olive oil
  • 1 tbsp Badia Complete Seasoning
  • Salt and pepper (to taste)

Italian Salsa Verde

  • 1 large bunch flat-leaf parsley (trimmed off the hard stems and roughly chopped.)
  • 1 large egg (hard boiled and peeled)
  • 1 garlic clove (peeled)
  • 2 tbsp capers (drained)
  • 2 anchovy fillets (de-boned)
  • 5 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt and pepper (to taste)


To make your salsa verde:

  1. Place your chopped parsley, egg, garlic, capers, anchovy, olive oil, and red wine vinegar into a blender or food processor and pulse until smooth and creamy.
  2. Season with salt and pepper, to taste.
  3. Pour mixture into a container and seal. Store in the fridge until ready to use.

To cook your chicken:

  1. Preheat your grill to medium-high heat.
  2. Drizzle the olive oil over your chicken thighs. Use your hands to rub the oil all over each piece of chicken so that everything is coated in a thin layer of oil.
  3. Sprinkle Badia seasoning evenly on the top and bottom of each piece of chicken. Use hands to rub seasoning into the chicken.
  4. Season each thigh with salt and pepper to taste.
  5. Place thighs skin-side down on your hot grill. Cook uncoverefor about 10 minutes until skin is crisped and golden brown/charred.
  6. Lower the heat on your grill to medium. Flip thighs over and continue to cook them uncovered for another 20 minutes.

To serve:

  1. Spoon some salsa verde onto a plate.
  2. Add some roasted carrots and potatoes to the plate.
  3. Top with grilled chicken thighs.
  4. Enjoy!


For my roasted carrots and potatoes, I usually just drizzle them with olive oil, season with salt/pepper, and then roast them at 400 degrees (F) for 25-30 minutes.

  • Category: Main
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