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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
- Preheat grill to medium low, and grease the grates.
- Pat dry, and sprinkle all sides of chicken generously with salt and pepper.
- 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.
- 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.
- Keep in a warm oven ( 200- 300F) uncovered until ready to serve.
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.
Happy grilling!
xoxo
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Italian Grilled Chicken with Salsa Verde
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Chicken
- Method: grilled
- Cuisine: Italian
Description
Grilled Chicken with Italian Salsa Verde (an Italian herby caper sauce) – a simple easy weeknight meal perfect for supper on the patio!
Ingredients
- 4–6 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 cup Italian parsley ( packed, tender stems ok) feel free to sub part basil
- 2 garlic cloves
- 1/8 cup lemon juice
- 2 tsp lemon zest
- 2 Tablespoon capers
- 1 Tablespoon caper “juice” from the jar
- 1 anchovy ( optional)
- 1/3 cup olive oil plus more for cooking
- 1/4 teaspoon salt and pepper, or to taste
Tuscan Tomato Salad
Instructions
- Preheat grill to medium-low heat.
- Pat dry and chicken generously with salt and pepper on all sides.
- 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.
- 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.
- 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.
- 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.
- Divide chicken and tomato salad among plates, spoon a little salsa verde over the top.
- Enjoy!
Notes
- 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.
- 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.
- 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
Keywords: grilled chicken with salsa verde, grilled italian chicken, Italian chicken recipes, grilled chicken recipes, salsa verde, salsa verde with chicken
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!
★★★★★
Glad you enjoyed this Lauren!
Love the flavors of this chicken -really easy and tasty.
★★★★★
Made this with grilled chicken thighs. Came out perfect!
★★★★★
OMG heavenly. Love the vibrant herby salsa verde. I could put it on everything.
★★★★★
I have never seen chicken prepared this way. Wonderful and different.
Yum, yumm, yummy!!!
This chicken and salsa verde dish does look delicious.. loving all the bright and wonderful colours going on. Pinned!
I’m loving your version of salsa verde, so bright and fresh! Perfect reason to keep that parsley patch pruned!
Thanks Heidi…appreciate you visiting!
You photographs are also stunning, but these ones are particularly vibrant! I love all the colors and all the wonderful, fresh foods here!
Thanks so much…. fresh produce is so naturally vibrant!
This looks wonderful ! Thank you for posting
for some reason I am not able to print the recipe..