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Grilled Salsa Verde Chicken
Grilled Salsa Verde Chicken
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
95 minutes
Satisfy summer cravings with effortless Salsa Verde Chicken - minimal effort, maximum flavor on the grill.
Instructions:
  • Trim excess skin and fat from chicken thighs using scissors or a sharp knife. Season both sides with salt and pepper.
  • Coat the chicken with 1 cup of salsa verde in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or ideally overnight.
  • To prepare the grill, for a gas grill, heat one side to high and the other side to low, reaching a minimum of 450°F. For a charcoal grill, create a two-level fire by stacking coals on one side. Once the grill is hot, oil the grates using tongs and a piece of oil-dipped paper towel.
  • Grill the chicken thighs until perfectly cooked: Remove the chicken from the marinade and place on the hot grill to sear both sides until grill marks appear and the internal temperature reaches 165oF. Rest on a platter for 10 minutes before serving.
  • Plate the chicken: Place the chicken on a platter or individual plates. Serve with the remaining 1/2 cup salsa verde on the side along with your favorite toppings.

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