Wednesday, May 16

Grilled Chicken with Salsa Verde

This dish has just about everything I could want in a recipe: quick to make, healthy, and full of flavor. The salsa verde isn't a salsa in the traditional sense, but it's more like a pesto and packed full of herbs, lemon, and garlic. I use it as the marinade and then reserve extra to spoon over the top the chicken once its cooked, but it would also be great on fish or meat. The fresh parsley, basil, and oregano  add such a freshness to the dish and are complemented nicely by the bright lemon. It's the perfect light dinner during these warm spring nights, and any leftover salsa verde can be frozen or refrigerated for future use.

Grilled Chicken with Herb Salsa Verde:
For Salsa Verde
  • Combine 1/2 c. minced parsley, 1/4 c. minced oregano, and 1/4 c. minced basil in a mortar and pestle.*
  • Add in the zest of 1 lemon, 3 cloves minced garlic, salt, and pepper and mash together to release the herbs' flavor.
  • Mix in 1/4 olive oil and check for seasoning. Set aside.
For Chicken
  • Pour some of the salsa verde into a resealable plastic bag and add in 2 boneless skinless chicken breasts.
  • Let marinate at room temperature for 30-45 minutes.**
  • Cook the chicken on a hot grill for 4-8 minutes per side, depending on thickness, or until just cooked through.
  • Set on a plate to rest for 10 minutes, then divide and spoon the remaining salsa verde on top.

Serves two
*If you don't have a mortar and pestle, you can use a bowl and the back of a wooden spoon.
**Or put it in the fridge and let it go for a few hours.