Grilled Salsa Verde Chicken

Savory herbs, tangy flavors, and a hint of spice come together in this delightful Grilled Salsa Verde Chicken recipe.

Perfect for warm weather gatherings, this dish is a symphony of fresh parsley, oregano, mint, and olives, all wrapped up in a zesty, herby marinade that’s sure to impress your guests!

Ready Time

40 mins

Yields

6 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 6 portions
2 cups fresh parsley leaves and stems
1 cup fresh oregano leaves
1/2 cup fresh mint leaves
2 cloves garlic, peeled and minced
1 cup green olives, pitted
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Instructions

Preheat your grill to medium-high heat.

In a food processor, combine parsley, oregano, mint, and garlic.

Process until herbs are finely chopped.

Add green olives, mayonnaise, lemon juice, olive oil, salt, pepper, and red pepper flakes (if using) to the processor.

Process until well combined.

Place the chicken portions in a shallow dish and brush the salsa verde mixture evenly over both sides of the chicken.

Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.

Let the chicken rest for a few minutes before serving.

Notes

Use the freshest herbs you can find for the best flavor. If you can’t find fresh oregano, you can substitute with 1 teaspoon dried oregano.

Don’t overprocess the herb mixture – you want it to be slightly chunky.

If you do, the salsa verde will be too smooth and lose its bright, fresh flavor. If you’re using red pepper flakes, start with a small amount and taste as you go, adding more heat to your taste.

Make sure to let the chicken marinate for at least 30 minutes, but if you have the time, 2 hours will give you even more flavorful chicken.

Don’t overcrowd the grill – cook the chicken in batches if necessary, to ensure it gets a nice sear. Let the chicken rest for a few minutes before serving – this will help the juices redistribute and the chicken to stay juicy.

This recipe makes 6 servings, perfect for a summer barbecue or dinner party.

You can also serve with your favorite sides, like grilled vegetables or a salad.