BBQ Chicken with Parsley, Lemon, Garlic Salsa

  • 05.28.13
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 once cooked.  They cannot be too soft or you will loose all the juice prior to enjoying it.
Bon Appetit!!
Tonight’s May 27, 2013 dinner:
Barbeque Chicken with Parsley, Lemon, Garlic Salsa
Green Salad
Roasted Carrots
For the Chicken:
1 whole chicken deboned
3 small lemons juiced
1 tablespoon of olive oil
2-3 garlic cloves, chopped
2-3 tablespoons finely chopped Italian parsley
Salt and pepper
For the salsa:
3-4 tablespoons parsley
1 tablespoon capers
2-3 garlic cloves
1 small lemon juiced
1 tablespoon olive oil
Salt and pepper
2 small lemons sliced in half

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.

Chicken Marinating


Parsley, Lemon, Garlic Salsa


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Comments (5) Post a Reply

  1. golddigge1 says:

    Giangi i was wondering if you would give me a few pointers on setting up my food blog on word press i thought i was all hooked in or meaning linked in to all my food blog pages and community, face book and g+ but when i download from you tube it only goes to face book and G+ i would like to design a web page something like yours and if you have any tips for me could you please pass it on .One of your great fans.Ken:) Oh and want to tell you that i am taking photo shot with some food critics and photo shot.

    1. Thank you Ken for contacting me. I am honored that you enjoy my page. Unfortunately I do not know if I can be of assistance to you.
      I would love to talk to you about it, maybe we can talk and I can see what I can do. If I am understanding this correctly you may have to re follow all the pages that you were connected to prior the switch.
      I will send you an email in a few.
      Thank you for reading my blog. Giangi

  2. Karen says:

    What a wonderful sounding chicken dish. Love that you have access to a whole boned chicken…perfect for the grill.

    1. Pete at Personal Gourmet Foods do ships out of state just in case.
      It is wonderful to have it boneless and it cooks evenly and so much faster, we love it. Perfect in the oven as well.

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