Description
Perfectly charred, juicy chicken thighs are served with a vibrant and tangy Italian salsa verde made with parsley, capers, and anchovies. This simple yet elegant dish is perfect for a summer barbecue.
Ingredients
Scale
- 4 chicken thighs (bone-in,skin-on)
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) dried seasoning
- Salt and pepper (to taste)
- 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 tablespoons (30ml) capers (drained)
- 2 anchovy fillets (de-boned)
- 5 tablespoons (74ml) olive oil
- 1 tablespoon (15ml) red wine vinegar
- Salt and pepper (to taste)
Instructions
- To make your salsa verde:
- Place your chopped parsley, egg, garlic, capers, anchovy fillets, olive oil, and red wine vinegar into a blender or food processor and pulse until smooth and creamy.
- Season with salt and pepper, to taste.
- Pour mixture into a container and seal. Store in the fridge until ready to use.
- To cook your chicken:
- Preheat your grill to medium-high heat.
- 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.
- Sprinkle dried seasoning evenly on the top and bottom of each piece of chicken. Use hands to rub seasoning into the chicken.
- Season each thigh with salt and pepper to taste.
- Place thighs skin-side down on your hot grill. Cook uncovered for about 10 minutes until skin is crisped and golden brown/charred.
- Lower the heat on your grill to medium heat. Flip thighs over and continue to cook them uncovered for another 20 minutes.
- To prepare roasted carrots and potatoes:
- Drizzle carrots and potatoes with olive oil and season with salt and pepper. Roast them at 400°F (200°C) for 25-30 minutes.
- To serve:
- Spoon some salsa verde onto a plate.
- Add some roasted carrots and potatoes to the plate.
- Top with grilled chicken thighs.
- Enjoy!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian