BBQ Chicken with Parsley, Lemon, Garlic Salsa
Ingredients
For The Chicken Marinade
- 2 pounds chicken, deboned
- 3 lemons, juiced
- 1 tablespoons 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.
Nutrition
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.