Grilled Chicken | How To Make Grilled Chicken With Italian Salsa Verde?

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Recipe 中文 Preparation time: 20 mins

Cooking time: 25 mins

Serving: 4


  • 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
  • ⅛ cup lemon juice
  • 2 tsp lemon zest
  • 2 Tablespoon capers
  • 1 Tablespoon  caper “juice” from the jar
  • 1 anchovy ( optional)
  • ⅓ cup  olive oil plus more for cooking
  • 1/4  teaspoon salt and pepper, or to taste

  Tuscan tomato salad

  • 2 lbs heirloom tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • scattering of herbs (optional)


  1. Preheat grill to medium-high and oven to 350 F
  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 tomato salad among plates, spoon a little salsa verde over top.
  8. Enjoy grilled Chicken!

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 We thank Feasting at Home for this delicious recipe and the recipe link is




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