Grilled Chicken with Salsa Verde

This grilled chicken with salsa verde features juicy, marinated chicken paired with a bright, herb-packed Italian sauce made with fresh herbs, lemon, and olive oil for a simple yet flavorful dish.

Print Pin

Course: Main Course

Cuisine: Italian-inspired

Prep Time: 15

Cook Time: 15

Marinating Time: 2

Total Time: 2 30

Servings: servings

Calories: 420kcal

Author: Chloe White

Cost: $6

Equipment

grill or grill pan
Mixing bowl
food processor
tongs
Measuring cups and spoons

Ingredients

2 lbs boneless chicken thighs or breasts
3 tbsp olive oil
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon zest
2 tbsp lemon juice
1 cup fresh parsley, packed
1/4 cup fresh basil leaves
2 tbsp fresh mint leaves
2 tbsp capers, drained
1 tbsp Dijon mustard
2 cloves garlic
1 tbsp red wine vinegar
2 tbsp lemon juice
1/2 cup extra virgin olive oil
1/2 tsp kosher salt (for sauce)
1/4 tsp black pepper (for sauce)

Instructions

In a bowl, mix olive oil, garlic, salt, pepper, lemon zest, and lemon juice to create the marinade.
Add chicken to the marinade, coat well, cover, and refrigerate for at least 30 minutes or up to 4 hours.
Preheat grill to medium-high heat and oil the grates.
Grill chicken for 5–7 minutes per side (thighs) or 4–6 minutes per side (breasts) until internal temperature reaches 165°F.
Remove chicken from grill and let rest for 5 minutes.
In a food processor, combine parsley, basil, mint, capers, Dijon mustard, garlic, vinegar, and lemon juice. Pulse until finely chopped.
With processor running, slowly drizzle in olive oil until combined. Season with salt and pepper.
Let sauce sit for 15 minutes before serving.
Serve grilled chicken topped with salsa verde.

Notes

Marinate the chicken for at least 30 minutes (up to 4 hours) for best flavor. Let the chicken rest after grilling to retain juices. Salsa verde can be made up to 3 days ahead and stored in the refrigerator; bring to room temperature before serving.

Nutrition