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 Italian Salsa Verde


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



  • 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. ⅛ 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. ⅓ 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)


  1. Preheat grill to medium-high and oven to 35oF
  2. Season chicken generously with salt and pepper on all sides.
  3. On a well-greased grill, grill chicken over medium heat until good grill marks appear on both sides covering the grill.  Place chicken in the warm oven, uncovered until cooked through 10-15 minutes, depending on the cut. (Use a thermometer. 160F for Breasts and 170 F for thighs.) Feel free to keep on the grill, in a cooler spot until cooked through.
  4. While chicken is grilling, make the Italian Style Salsa Verde.
  5. Place all the ingredients in a food processor and pulse, repeatedly, about 15 times, until chopped and just combined – but NOT smooth. Place in a bowl and 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 tomoato salad among plates, spoon a little salsa verde over top.
  8. Enjoy!


  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.


  • Calories: 450

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