Grilled Chicken With Salsa Verde

Give the snags a break and get your summer sizzle on with these flavoursome chicken skewers
By Melissa Suriano
Photography Andre Martin • Styling Stephanie Souvlis • Food preparation Melissa Suriano
Grilled Chicken With Salsa Verde

Grilled Chicken With Salsa Verde

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  • 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

  • cup extra virgin olive oil


  • 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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