clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Keywords: grilled chicken with salsa verde, Italian chicken recipes, grilled chicken recipes, salsa verde, salsa verde with chicken

 Butternut Squash Gratin with Leeks, Sage and Walnuts - a delicious meatless side dish, highlighting the best of fall ingredients, worthy of  the holiday table! Vegan-adaptable! #butternutsquash #gratin #sidedish #thanksgivingrecipes

Festive vegetarian & vegan recipes for a joyful holiday table.  

The Plant-Powered 

  Holiday Series 🥂