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Recipe Detail Page
Grilled Salsa Verde Chicken
Summer 2013
Salsa verde, a rustic, herb-laden Italian sauce, adds robust flavour to this simple grilled chicken, while its accompanying salad showcases juicy local tomatoes.
Serves 6
SALSA VERDE CHICKEN
¼ cup (60 mL) lightly packed flat-leafed parsley leaves
¼ cup (60 mL) lightly packed basil leaves
4 anchovy fillets, drained and coarsely chopped
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) rinsed and drained capers
1 small shallot, coarsely chopped
1 clove garlic, coarsely chopped
1 tsp (5 mL) finely grated lemon zest
½ tsp (2 mL) freshly ground black pepper
6 large boneless chicken breasts with skin, each 9 oz (275 g), or 12 small bone-in chicken thighs with skin, each 5 oz (150 g)
TOMATO SALAD
3 large beefsteak tomatoes
¼ cup (60 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) drained and minced oil-packed, sun-dried tomatoes
1 tbsp (15 mL) drained and rinsed capers, minced
½ tsp (2 mL) minced garlic
½ tsp (2 mL) mayonnaise
¼ tsp (1 mL) freshly ground black pepper
Pinch of each of granulated sugar and hot pepper flakes
Kosher salt to taste
Small basil leaves for garnish
1 For chicken, combine parsley, basil, anchovy fillets, 2 tbsp (30 mL) oil, capers, shallot, garlic, lemon zest and pepper in a mini-chop. Process until finely minced.
2 Discard any excess fat from chicken pieces, and trim any excess flaps of skin from thighs. Carefully peel back skin on chicken pieces, leaving one side attached. Spread parsley mixture evenly over flesh under skin of chicken pieces, then replace skin. Rub chicken pieces all over with remaining oil.
3 Let chicken stand at room temperature for about 30 minutes while you preheat barbecue to medium. (If using charcoal grill, arrange coals so you can grill over indirect heat.)
4 Turn half the burners off. Put chicken pieces, skin-side up, over cooler part of grill and grill over indirect medium heat, with lid down, until a meat thermometer inserted in thickest part of chicken (but not touching any bone) registers 165°F (73°C), 25 to 30 minutes.
5 Turn chicken pieces over, move to hotter part of grill, and grill until skin is crisp and golden, about 5 minutes.
6 Meanwhile, for tomato salad, remove cores from tomatoes, then slice thinly. Arrange tomatoes, slightly overlapping, on a large serving platter.
7 In a small bowl, whisk together olive oil, vinegar, sun-dried tomatoes, capers, garlic, mayonnaise, pepper, sugar and hot pepper flakes. Taste and add salt if necessary. Drizzle dressing evenly over tomatoes. Set aside at room temperature.
8 When chicken is ready, remove it to a warm platter and let stand, loosely covered, for 10 minutes.Arrange chicken over tomato salad and scatter with basil leaves.
Serves 6
