Grilled Chicken with Parsley-Olive Sauce (Print version)
Juicy grilled chicken topped with a lemony parsley-olive sauce made with Castelvetrano olives, fresh herbs, olive brine, and Fresno chile.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless, skinless chicken thighs or chicken breasts
02 -
1 tablespoon extra virgin olive oil, plus more for the grill grates
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
For the parsley-olive sauce
05 -
1 cup packed fresh parsley leaves and tender stems, finely chopped
06 -
1/2 cup pitted Castelvetrano olives, torn or roughly chopped
07 -
2 tablespoons Castelvetrano olive brine
08 -
1 Fresno chile, thinly sliced, seeds removed for less heat
09 -
1 small garlic clove, finely grated
10 -
1 lemon, zested and juiced
11 -
1/4 cup (60 ml) extra virgin olive oil
12 -
Kosher salt and black pepper, to taste
# Instructions:
01 -
Prepare a grill for two-zone cooking over medium-high heat. Clean the grates, then oil them lightly to prevent sticking.
02 -
Pat the chicken dry. Pound any thick or uneven pieces to an even thickness, then rub with olive oil, salt, and pepper.
03 -
In a medium bowl, stir together parsley, olives, olive brine, Fresno chile, garlic, lemon zest, lemon juice, and olive oil. Taste and season with salt and pepper only as needed.
04 -
Place the chicken on the hot side of the grill. Cook until browned and grill-marked, about 4-6 minutes per side.
05 -
Move the chicken to the cooler side if it needs more time. Cook until the thickest part reaches 165°F, about 3-8 minutes more depending on the cut and thickness.
06 -
Transfer the chicken to a platter. Spoon half the parsley-olive sauce over the top and rest for 5-10 minutes. Serve with the remaining sauce.
# Good to know:
01 -
The sauce is best chunky and spoonable, not blended smooth.
02 -
Chicken breasts cook faster than thighs if pounded thin.
03 -
Serve warm or at room temperature.