Grilled Chicken with Parsley-Olive Sauce (Print Version)
# Ingredients:
01 -
Boneless, skinless chicken parts (breasts or thighs).
02 -
1 Fresno chile, finely sliced.
03 -
1 fresh lemon, divided.
04 -
1/2 cup pitted Castelvetrano olives, torn.
05 -
1 cup parsley, chopped (both leaves and stems).
06 -
2 tbsp brine from Castelvetrano olives.
07 -
1/4 cup extra virgin olive oil.
08 -
Kosher salt and freshly ground black pepper.
# Instructions:
01 -
Set up your grill for two-zone heat: one side hot for direct cooking, the other cooler for indirect cooking.
02 -
While the grill heats up, pat the chicken dry with paper towels. If the pieces are uneven, flatten them slightly to ensure even cooking. Set the chicken on a plate.
03 -
In a separate bowl, mix 1/4 cup of extra virgin olive oil with the chopped parsley, torn Castelvetrano olives, olive brine, and sliced Fresno chile. Add the zest and juice of 1 lemon. Season the sauce with kosher salt and black pepper.
04 -
Before grilling, coat the chicken with olive oil and sprinkle with salt. Make sure to oil the grill grates as well.
05 -
Grill the chicken on the hotter side of the grill until browned, about 4-6 minutes per side. Flip and move to the cooler side to finish cooking until the internal temperature reaches 155°F for breasts or 165°F for thighs.
06 -
Once cooked, transfer the chicken to the bowl with the parsley-olive sauce. Let it rest for 5 to 30 minutes, allowing the flavors to combine. Adjust seasoning with more lemon juice and pepper before serving.
# Notes:
01 -
Grilled Chicken With Parsley-olive Sauce is a vibrant, Mediterranean-inspired dish featuring tender grilled chicken paired with a fresh and zesty sauce made from parsley, olives, and Fresno chile. It's perfect for a flavorful, healthy meal.