Grilled Chicken with Italian Salsa Verde and a simple tomato salad- a delcious summer meal!
Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken

This Italian grilled chicken couldn’t be any more delicious! It feels special to me, like it should be served alfresco, in the Tuscan hillsides.   But a backyard table will suffice! In winter, move indoors and sear the chicken on the stovetop.

How to Grill Bone-in, Skin-on Chicken

  1. Preheat grill to medium low, and grease the grates.
  2. Pat dry, and sprinkle all sides of chicken generously with salt and pepper.
  3. Grill the chicken, skin side down, letting the skin slowly cook and get crisp.  If the grill is too hot, the fat will melt, drip and flare up, so low heat is best here, rotating as necessary.
  4. Grill until good grill marks appear and skin is crisp, then turn chicken over and grill for a few minutes, until cooked through. 160F for Breasts and 170 F for thighs.
  5. Keep in a warm oven ( 200- 300F) uncovered until ready to serve.

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken

While it is grilling make the Italian Salsa Verde– which, if unfamiliar, is an herby green sauce from Italy- its bright, briny and delicious flavor tastes amazing on pretty much everything from grilled veggies, to grilled fish to chicken or beef.

I make it often and consider it one of my “secret weapons” in our catering business, not only because it can be made in minutes but because I usually have all the ingredients on hand, especially now with my handy-dandy Italian parsley patch in the backyard!

This grilled chicken is particularly tasty, alongside a simple vine-ripened tomato salad. To me, the chicken, the tomatoes, the Salsa Verde Sauce- go so well together! A beautiful way to celebrate the last few weeks of summer, when tomatoes and herbs are at their peak, just wanting to be picked and eaten.

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken
This delicious tomato salad is so basic, it hardly warrants a recipe… but for the best results, try to use an assortment of vine-ripened, room-temperature tomatoes.
Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken

 

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken
Serve the  Salsa Verde, either on the side or on the chicken.  Save the leftovers for another use… you’ll be so happy you did!
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Grilled Chicken with Salsa Verde (an Italian herby caper sauce) - a simple easy weeknight meal perfect for supper on the patio! #grilledchicken #salsaverde #italianchicken

Italian Grilled Chicken with Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Description

Grilled Chicken with Italian Salsa Verde (an Italian herby caper sauce) – a simple easy weeknight meal perfect for supper on the patio!


Ingredients

Units Scale
  • 46 pieces of skin-on, bone-in chicken – thighs or breasts (or cut up a whole chicken)
  • kosher salt and pepper to taste

Italian-Style Salsa Verde

  1. 1 cup Italian parsley ( packed, tender stems ok) feel free to sub part basil
  2. 2 garlic cloves
  3. 1/8 cup lemon juice
  4. 2 tsp lemon zest
  5. 2 Tablespoon capers
  6. 1 Tablespoon caper “juice” from the jar
  7. 1 anchovy ( optional)
  8. 1/3 cup olive oil plus more for cooking
  9. 1/4 teaspoon salt and pepper, or to taste

Tuscan Tomato Salad

  1. 2 lbs heirloom tomatoes
  2. 2 tablespoons olive oil
  3. 2 tablespoons balsamic vinegar
  4. salt and pepper to taste
  5. scattering of herbs (optional)

Instructions

  1. Preheat grill to medium-low heat.
  2. Pat dry and chicken generously with salt and pepper on all sides.
  3. Grill the chicken, skin side down, letting the skin slowly cook and get crisp.  If the grill is too hot, the fat will melt, drip and flare up, so low heat is best here, rotating as necessary.
  4. Grill until good grill marks appear and skin is crisp, then turn chicken over and grill for a few minutes, until cooked through. 160F for Breasts and 170 F for thighs.
  5. While chicken is grilling, make the Italian Salsa Verde. Place all the ingredients except the oil and capers in a food processor and pulse repeatedly, about 15 times, until finely chopped . Stream in the oil and pulse a few times more. Place in a bowl and stir in the capers. Set aside.
  6. To make the tomato salad, slice assorted ripe, room-temperature tomatoes and place on a platter. Drizzle with good olive oil, balsamic vinegar,  salt and pepper. Scatter with fresh herbs for color.
  7. Divide chicken and tomato salad among plates, spoon a little salsa verde over the top.
  8. Enjoy!

Notes

  1. STOVE TOP: Heat 2-3 T oil in a heavy bottom skillet, and gently place chicken in hot oil, skin side down, over medium heat and sear for 5-6 minutes, or until golden brown. You may need to do this in batches if using a whole chicken.
  2. Turn over and sear another 3-5 minutes, turning heat down to medium. Once both sides are deeply golden, place in the oven to finish.
  3. You can also make this with boneless skinless chicken thighs.

Nutrition

  • Serving Size: one thigh with 1 tablespoon Salsa Verde
  • Calories: 493
  • Sugar: 0.2 g
  • Sodium: 450.8 mg
  • Fat: 39.2 g
  • Saturated Fat: 9.8 g
  • Carbohydrates: 1.7 g
  • Fiber: 0.4 g
  • Protein: 32.4 g
  • Cholesterol: 189.6 mg

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Comments

  1. We made the chicken with salsa verde (not the tomatoes) and wow- so good! My basil plant has gone crazy so it was a great way to use some up. Overall this dish was light, refreshing and so delicious! Will definitely make again and maybe even try with fish!






  2. This chicken and salsa verde dish does look delicious.. loving all the bright and wonderful colours going on. Pinned!

  3. I’m loving your version of salsa verde, so bright and fresh! Perfect reason to keep that parsley patch pruned!

  4. You photographs are also stunning, but these ones are particularly vibrant! I love all the colors and all the wonderful, fresh foods here!

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