Grilled Chicken With Italian Style Salsa Verde

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  • 46 pieces of skin on, bone in chicken- thighs or breasts (or cut up a whole chicken)
  • kosher salt and pepper
  • olive oil for searing
  • Italian Style Salsa Verde
  • 1 C Italian parsley ( packed, tender stems ok) feel free to sub basil or part basil
  • 2 garlic cloves
  •  C T lemon juice
  • 2 tsp lemon zest
  • 2 T capers
  • 1 T caper juice
  • 1 anchovy ( optional)
  • ¼ – C olive oil plus more for cooking
  • Salt and pepper to taste
  • Tuscan Tomato Salad
  • Assorted room temperature tomatoes
  • olive oil
  • balsamic vinegar
  • finishing salt
  • pepper
  • scattering of herbs (optional)


  1. Preheat oven to 400 F ( or grill!)
  2. Rinse and pat dry chicken. Season generously with salt and pepper on all sides.
  3. Heat 2-3 T oil in a heavy bottom skillet, and gently place chicken in hot oil, skin side down, over medium high heat and sear for 5 minutes, or until golden brown. You may need to do this in batches if using a whole chicken. Turn over and sear another 3 minutes, turning heat down to medium.
  4. Place chicken in the oven, either in the same skillet or on a sheet pan, and bake until cooked through. 15-25 minutes, depending on the cut.
  5. While chicken is finishing in the oven, make the Italian Style Salsa Verde.
  6. 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.
  7. To make the tomato salad, slice assorted ripe, room temperature tomatoes and place on a platter. Drizzle with good olive oil, balsamic vinegar, finishing salt and pepper. That’s it. You could scatter fresh herbs for color.