Grilled Chicken With Parsley Olive Sauce

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Here in this recipe either boneless, skinless chicken thighs or breasts are dry-brined, grilled and then covered with an alive tasting sauce made of parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (294.9 g)
  • Calories 384.6
  • Total Fat - 19.1 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 270.6 mg
  • Sodium - 449.1 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 1.9 g
  • Protein - 43.7 g
  • Calcium - 82.7 mg
  • Iron - 4.2 mg
  • Vitamin C - 43.8 mg
  • Thiamin - 0.2 mg

Step 1

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)

Step 2

While the grill’s heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.

Step 3

When you’re ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.

Step 4

Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

NOTE: You can dry-brine the chicken in advance, which seasons the meat and locks in its juices. Pat the chicken dry, season with 1 teaspoon salt, and refrigerate uncovered overnight. (No need to season with salt again before grilling.) Let come to room temperature before cooking. Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.


Tips & Variations


No special items needed.

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