Grilled Chicken with Parsley-Olive Sauce is a refreshing take on Mediterranean flavors. The chicken is grilled to perfection and topped with a vibrant sauce made from parsley, Castelvetrano olives, and Fresno chile. The combination of fresh herbs, zesty citrus, and briny olives makes this dish a standout for any meal. It’s perfect for warm-weather grilling or as a light and flavorful dinner. The parsley-olive sauce adds a bold flavor that complements the juicy chicken, while the hint of chile brings just the right amount of heat. Serve it alongside grilled vegetables or a fresh salad for a complete meal.
Grilled Chicken with Parsley-Olive Sauce is a fresh and vibrant meal that brings together the flavors of Mediterranean cuisine. The chicken is grilled to perfection, while the sauce, made from parsley, olives, and chile, adds a zesty and tangy finish. This dish is not only easy to prepare but is also packed with bold, refreshing flavors that make it perfect for warm weather or light dinners.
Now, let's dive into the ingredients that make this dish so flavorful.
INGREDIENTS
- Boneless, Skinless Chicken Parts: This recipe calls for chicken breasts or thighs, both of which grill beautifully. The chicken is the base of the dish and absorbs all the wonderful flavors of the sauce.
- Fresno Chile: A finely sliced Fresno chile brings a subtle heat that complements the fresh parsley and briny olives, giving the sauce its signature kick.
- Fresh Lemon: Divided for zest and juice, the lemon adds brightness to the dish, balancing out the richness of the olive oil and chicken.
- Pitted Castelvetrano Olives: These mild, buttery green olives are torn and mixed into the sauce, providing a rich, briny flavor that enhances the dish’s Mediterranean character.
- Parsley: Both the leaves and stems are chopped for this sauce, giving it a fresh and herbaceous punch that ties everything together.
- Brine from Castelvetrano Olives: A couple of tablespoons of the olive brine add an extra layer of flavor, helping to season the sauce and elevate the overall taste of the dish.
- Extra Virgin Olive Oil: This is used both in the sauce and to coat the chicken before grilling, ensuring it stays moist and flavorful.
- Kosher Salt and Black Pepper: Simple seasonings that help enhance all the natural flavors of the chicken and sauce.
INSTRUCTIONS
- Step 1: Prepare the Grill
- Set up your grill for two-zone heat: one side hot for direct cooking and the other cooler for indirect cooking. This setup will help you control the cooking temperature and ensure the chicken cooks evenly without burning.
- Step 2: Prepare the Chicken
- While the grill heats up, pat the chicken pieces dry with paper towels. If the chicken pieces are uneven in thickness, flatten them slightly using a mallet or the palm of your hand to ensure even cooking. Place the chicken on a plate and set aside.
- Step 3: Make the Parsley-Olive Sauce
- In a bowl, mix together 1/4 cup of extra virgin olive oil, chopped parsley, torn Castelvetrano olives, 2 tablespoons of olive brine, and the finely sliced Fresno chile. Zest one lemon and add it to the mixture, along with the juice of half a lemon. Stir the sauce well, then season with kosher salt and freshly ground black pepper to taste. Set aside to let the flavors meld while you grill the chicken.
- Step 4: Season and Grill the Chicken
- Before grilling, coat the chicken with a little olive oil and season generously with kosher salt. Lightly oil the grill grates to prevent sticking. Place the chicken on the hotter side of the grill and cook for about 4-6 minutes, or until browned. Flip the chicken and move it to the cooler side of the grill to finish cooking. Cook until the internal temperature reaches 155°F for breasts or 165°F for thighs.
- Step 5: Rest and Serve
- Once the chicken is fully cooked, transfer it to a platter and spoon the parsley-olive sauce over the top. Let the chicken rest for 5 to 30 minutes, allowing the flavors to meld and the chicken to absorb the sauce. Before serving, taste the dish and adjust the seasoning with more lemon juice or pepper if needed.
Serving and Storage Tips
- Grilled Chicken with Parsley-Olive Sauce is best served immediately after resting, allowing the flavors of the sauce to blend perfectly with the juicy chicken.
- This dish pairs wonderfully with grilled vegetables, a fresh salad, or roasted potatoes. The bright, zesty flavors of the sauce complement light and simple sides perfectly.
- If you have leftovers, store the chicken and sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet or the oven, then drizzle with the sauce before serving.
- For a quick weeknight meal, you can grill the chicken ahead of time and prepare the parsley-olive sauce fresh right before serving. This makes for a fast, flavorful dinner that feels special but requires minimal effort.
Helpful Notes
- If you don’t have Castelvetrano olives, feel free to substitute with any mild, green olives. Kalamata olives will also work if you prefer a stronger, brinier flavor.
- You can adjust the heat level by using more or less Fresno chile or by substituting with a milder chile, like red bell pepper, for less heat.
- For an extra burst of freshness, add a handful of fresh mint or cilantro to the parsley-olive sauce for a fun twist on the original recipe.
Tips from well-known chefs
- Yotam Ottolenghi: Always use fresh herbs for sauces like this one. The flavor of fresh parsley and chile really shines when paired with the grilled chicken.
- Gordon Ramsay: Make sure to let the chicken rest after grilling. Resting the meat helps retain its juices and allows the flavors to meld perfectly.
- Jamie Oliver: Try adding a little lemon zest at the very end for an extra zing that will brighten up the entire dish.