Grilled Chicken With Salsa Verde
Serves
4
Preparation
15
minutesCooking
10
minutesIngredients
8 8 chicken thigh fillets, halved
¼ cup ¼ extra virgin olive oil
Salt and pepper, to season
Basil leaves and lemon slices, to serve
- Salsa Verde
2 cloves 2 garlic
½ ½ cup basil leaves
½ cup ½ coriander or parsley leaves
2 Tbsp 2 lemon juice
2 Tbsp 2 salted capers, rinsed
2 2 anchovies, drained, rinsed
1 Tbsp 1 red wine vinegar
⅓ cup ⅓ extra virgin olive oil
Method
- Place chicken and oil in a large bowl, then season and toss until well coated.
- Thread two pieces of chicken onto 8 bamboo skewers. Set aside.
- For the salsa verde, place all ingredients in the bowl of a food processor and blend until just combined. The salsa should be roughly mixed, not a smooth paste. Add a little water if too thick, to adjust to your desired consistency.
- Preheat the barbecue grill to medium heat.
- Grill chicken for about 8-10 minutes, turning once or twice until chicken is cooked through.
- Serve chicken topped with generous spoonfuls of salsa verde, along with basil leaves and lemon slices.
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