Grilled Chicken with Italian Salsa Verde

Name: Grilled Chicken with Italian Salsa Verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 lb boneless skinless chicken thighs; 1 large bunch flat-leaf parsley (about 2 cups / 60 g); 1 garlic clove, germ removed; 1 cup extra-virgin olive oil, plus more as needed; 1 tbsp salted capers, rinsed (optional); Kosher salt; Freshly ground black pepper

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This dish is so simple, but comes out tasting so flavorful and feeling so impressive. Fire up your grill and make this easy grilled chicken served with an herbaceous Italian salsa verde. Grilled chicken is an all year staple in my house, and marinating it in this delicious sauce for an hour will give it an extra punch of flavor. Plus, it looks absolutely gorgeous on a platter and will be sure to impress at your next dinner party.

In this recipe, I marinate chicken thighs in 3/4 cups of the sauce, and reserve the remaining salsa verde to top the grilled chicken. You can certainly use chicken breast for this recipe, but you’ll have to adjust the cooking time accordingly, as they are usually thicker than boneless thighs. Boneless and skinless chicken thighs are my go-to for grilling, as they have much more flavor than the breast and they cook quickly.

Additionally, even if you overcook thighs a bit, they stay very juicy, which makes for a foolproof grilled dish. Your best bet to check for doneness is when the juices run clear, and when an instant read thermometer reads 165* F.

How to Make Grilled Chicken with Italian Salsa Verde

Scent the oil

Nestle the trimmed garlic clove in the olive oil for 30–60 minutes to perfume it lightly. Remove and discard the clove.

Blend the salsa verde

Add parsley to a blender/food processor. With the motor running, stream in the garlic-scented oil until the sauce is smooth and “gloopy” (loose but not runny). If using, add the rinsed capers and pulse to incorporate. Season to taste. You should have about 1¼ cups (300 ml).

Marinate the chicken

Pat the thighs dry; season lightly with salt and pepper. Transfer to a zip-top bag or bowl and add ¾ cup (180 ml) salsa verde. Toss to coat evenly. Marinate 1 hour in the fridge. Reserve the remaining ½ cup (120 ml) sauce for serving (keep it separate from raw chicken).

Grill

Heat a grill or grill pan to medium-high; oil the grates. Remove chicken from marinade (discard any marinade that touched raw chicken). Grill about 4–6 minutes per side, until nicely charred and an instant-read thermometer in the thickest part reads 165°F / 74°C.

Rest & serve

Let the chicken rest 5 minutes. Arrange on a platter and spoon some of the reserved salsa verde over the top. Serve the rest alongside.

Recipe Notes & 101

That gentle garlic trick: Infusing the oil with a halved/degermed clove gives aroma without harshness—common in Ligurian pesto practice.
Texture check: “Gloopy” salsa verde should ribbon off a spoon; thin with a tablespoon or two of oil if it looks pasty.
Capers: Salt-packed capers bring savory lift. Rinse well; if brine-packed, drain and pat dry.
Make-ahead: Sauce keeps 3 days refrigerated. Chicken can marinate up to 8 hours.
Serving ideas: Add grilled lemons, shaved fennel salad, or charred bread to catch the drips.

FAQ – Grilled Chicken Salsa Verde

Can I use chicken breasts?
Yes. Pound to even thickness and grill 3–4 minutes per side, to 160°F/71°C; carryover heat will finish.

No grill?
Broil on a rack over a sheet pan, 6–8 minutes per side, or pan-sear then finish in a 400°F/200°C oven.

Too garlicky?
Skip blending any raw garlic—stick to the infused oil.