BBQ chicken with parsley, lemon, garlic salsa.

School is out and that only mean one thing: Pool time and barbeque.

Yesterday in celebration of Memorial Day, a barbeque was in order as well as the creation of a new recipe.

Marinated whole boneless chicken from my favorite man, Pete at Personal Gourmet Foods with lots of lemon juice, parsley and garlic.
Created a tangy yet not overpowering salsa to go alongside. Dinner was not only fun, easy cleaning, fast and absolutely no chicken left over. That in itself should tell you something.

TIP: I brushed some of the marinate on the grill grate before adding the chicken to it. As soon as I placed the chicken on the BBQ, I lower the heat and closed the cover. Did not turn the chicken until it was nicely cooked and the skin was coming away effortlessly from the grill grate…
The lemons were placed on the grill half way through the cooking and set aside once cooked. They cannot be too soft or you will loose all the juiced prior to enjoying it.


BBQ Chicken with Parsley, Lemon, Garlic Salsa

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BBQ chicken with parsley, lemon, garlic salsa
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4


  • 2 pounds chicken 1 whole 2 pounds deboned chicken
  • 3 lemons 3 small juiced lemons
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 3 garlic 2-3 chopped garlic cloves
  • 3 tbsps flat-leaf parsley 2-3 tablespoons finely chopped fresh flat-leaf parsley
  • 4 tbsps flat-leaf parsley 3-4 tablespoons fresh flat-leaf parsley
  • 1 tbsp capers 1 tablespoon capers
  • 3 garlic 2-3 garlic cloves
  • 1 lemon 1 small juiced lemon
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 2 lemons 2 small sliced in half lemons


  • Preheat the grill.
  • Salt and pepper the chicken well all over. Place it in a shallow glass container and let it marinate with the lemon juice, parsley, garlic and olive oil.
  • 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.
  • Barbeque the chicken and baste with the marinate as it is cooking.
  • Place the 2 small lemons sliced in half alongside the chicken. Remove the lemons when done to retain the juice.
  • Serve the chicken with salsa and juice from the roasted lemons.


Calories: 606kcal | Carbohydrates: 17g | Protein: 44g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 226mg | Potassium: 709mg | Fiber: 4g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 100.2mg | Calcium: 85mg | Iron: 3.4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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