Description
Simple yet flavorful grilled chicken
Brightened up with a vibrant Italian salsa verde.
Ingredients
Units
Scale
- 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
Instructions
- Infuse the oil: submerge the degermed garlic clove in the olive oil for 30–60 minutes, then discard the clove.
- Blend salsa verde: blitz parsley in a blender/processor, streaming in the garlic-scented oil until smooth and spoonable; pulse in rinsed capers if using; season to taste.
- Marinate chicken: pat thighs dry, season lightly with salt and pepper, and toss with 3/4 cup (180 ml) salsa verde; refrigerate 1 hour. Reserve 1/2 cup (120 ml) salsa verde separately for serving.
- Preheat grill to medium-high; oil grates. Remove chicken from marinade and discard any marinade that touched raw chicken.
- Grill 4–6 minutes per side until nicely charred and an instant-read thermometer reads 165°F/74°C.
- Rest 5 minutes. Arrange on a platter and spoon some reserved salsa verde over the top; serve remaining sauce alongside.
Notes
- For extra flavor, marinate the chicken for up to 4 hours, ensuring the chicken is fully coated.
- To prevent flare-ups on the grill, trim any excess fat from the chicken thighs before grilling.
- Leftover grilled chicken and salsa verde can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100