Grilled Chicken With Italian Salsa Verde

                               

                               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!

Ingredients:
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

2 tablespoons lemon juice
2 teaspoon lemon zest
2 Tablespoon capers
1 Tablespoon caper “juice” from the jar
1 anchovy ( optional)

Add olive oil after above ingredients are chopped.  See note
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)

Directions:   

Preheat grill to medium-high and oven to 350 F.

Season chicken generously with salt and pepper on all sides.

On a well-greased grill, grill chicken over medium heat until good grill marks appear on both sides covering the grill. Place chicken in 350 F. 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.

While chicken is grilling, make the Italian Style Salsa Verde.

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.