When life gives you lemons… You make this bright, garlicky grilled BBQ chicken parsley by marinating it in lemon juice, parsley, and a good drizzle of olive oil; the chicken stays juicy and full of flavor.
And that salsa? It’s zippy, herby, and just the thing to spoon over everything. I love adding grilled lemon halves for an extra burst of citrusy goodness. Simple, fresh, and perfect for those sunny days when the grill is calling your name.
Let’s talk grilled chicken—bright, juicy, and flavorful. This one starts with a simple but punchy marinade. You’ll want to use boneless chicken (breasts or thighs both work), and give it a good soak in freshly squeezed lemon juice, olive oil, chopped garlic, and a handful of fresh parsley.
In this Article
- Ingredients needed to make this recipe
- How to make this won BBQ chicken parsley, lemon, and garlic salsa
- Giangi’s Pro Tips
- What dishes can you enjoy with this BBQ chicken with parsley, lemon salsa
- Storing and Reheating
- If you enjoy this BBQ chicken recipe, you may want to try my other recipes.
- Chicken Parsley, Lemon, Garlic Salsa
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Chicken mix between chicken breasts and thighs, deboned, which facilitates cooking better
Lemon juice is used for the marinade as well as in the salsa verde. Squeezing lemon over your chicken enhances the flavor.
Olive oil is used as a tenderizer in marinades.
Garlic is just the best friend of all marinades
Italian parsley has a wonderful aroma and is the star of this sauce. Used with the marinade as well as for the salsa verde.
Salt and black pepper are the seasonings needed for this recipe. Be generous when seasoning your chicken.
Capers give a great salty flavor to your salsa.
How to make this won BBQ chicken parsley, lemon, and garlic salsa
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Remember to season it generously with salt and pepper. Let it sit for at least 30 minutes so it really soaks up all that flavor—longer if you have the time.
- While the chicken is marinating, you can whip up the salsa. I like to throw flat-leaf parsley, a spoonful of capers, a few garlic cloves, fresh lemon juice, and a bit of olive oil into a small food processor.
- Pulse it just until everything’s finely chopped and combined—you want texture, not a purée. Give it a taste and adjust the salt and pepper to your liking. It should be tangy and herbaceous, with a nice briny kick from the capers.
- When you’re ready to grill, preheat your barbecue to medium-high. Place the chicken on the grill and let it cook until you get nice golden grill marks—about 5 to 7 minutes per side, depending on thickness.
- While the chicken is cooking, take a couple of lemons, cut them in half, and place them cut-side down on the grill. Let them caramelize beautifully—you’ll use their juice to finish the dish later.
- You’re ready to plate once the chicken is done and the lemons are charred and juicy.
- Serve the chicken with a generous spoonful of the parsley-caper salsa and a grilled lemon half on the side for squeezing.
- That pop of warm citrus brings everything together. Simple, fresh, and packed with flavor—this is one of those dishes that feels like summer on a plate.
Giangi’s Pro Tips
- I brushed some of the marinade on the grill grate before adding the chicken. As soon as I placed the chicken on the BBQ, I lowered the heat and closed the cover.
- Did not turn the chicken until it was cooked through and the skin came off the grill grate effortlessly.
- The lemons were placed on the grill halfway through the cooking and set aside once cooked. They cannot be too soft, or you will lose all the juice before enjoying them.
What dishes can you enjoy with this BBQ chicken with parsley, lemon salsa
Have fun with the sides, as this chicken recipe works well with most any vegetables you choose.
This Mediterranean orzo salad with lemon herb is a great companion, and since it can withstand sitting out, it is the perfect grilling companion to any dish.
Add a side of bell pepper salad to this chicken, parsley, and garlic salsa, refreshing and crisp.
End your dinner with this amazing and super-easy peach gratin. You will thank me for it.
Storing and Reheating
Store: once cooled, store in an airtight container in your refrigerator for up to 3 days.
Reheat: Bring back to room temperature, then reheat over medium heat until it reaches the desired warmth.
If you enjoy this BBQ chicken recipe, you may want to try my other recipes.
Chicken Parsley, Lemon, Garlic Salsa
Ingredients
For The Chicken Marinade
- 2 pounds chicken, deboned
- 3 lemons, juiced
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 3 tablespoons flat-leaf parsley, finely chopped
- salt and pepper
For The Salsa Verde
- 4 tablespoons flat-leaf parsley
- 1 tablespoon capers
- 3 garlic
- 1 lemon, juices
- 1 tablespoon olive oil
For The Grilling
- 2 lemons, sliced in half
Instructions
Marinate the Chicken
- SPlace the chicken in a shallow glass container. Add lemon juice, olive oil, chopped garlic, and chopped parsley. Season generously with salt and pepper. Cover and let it marinate for at least 30 minutes (or up to a few hours in the fridge for deeper flavor).
Make The Salsa Verde
- Meanwhile place in a small food processor the parsley, capers, garlic, lemon juice, olive oil. Chop fine. Place in a small container and add the salt and pepper to taste.
- The salsa has to have tanginess from the lemon, and be smooth from the olive oil.
Prepare The Grill
- Preheat the grill.
Grill the Chicken
- Remove the chicken from the marinade and place it on the hot grill. Cook for about 5–7 minutes per side, or until nicely charred and cooked through. Baste occasionally with the leftover marinade for extra flavor.
Grill The Lemons
- Place the halved lemons, cut-side down, on the grill while the chicken cooks. Grill until nicely charred, then remove and set aside.
- Serve the chicken with salsa and juice from the roasted lemons.
Notes
- I brushed some of the marinade on the grill grate before adding the chicken. As soon as I placed the chicken on the BBQ, I lowered the heat and closed the cover.
- Did not turn the chicken until it was cooked through and the skin came off the grill grate effortlessly.
- The lemons were placed on the grill halfway through the cooking and set aside once cooked. They cannot be too soft, or you will lose all the juice before enjoying them.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry, Sunday Night Dinner
- Cuisine: American
- Occasion: Fourth of July
- Season: Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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