Grilled Chicken Thighs with Salsa Verde
Trust us. You’re going to want to add Tiffani Faison’s grilled chicken thighs topped a salsa verde drizzle to your summer cookout repertoire.
Grilled Chicken Thighs with Salsa Verde
Photo Credit : Adam Detour | Food Styling: Chantal LambethTiffani Faison’s grilled chicken thighs topped with a salsa verde drizzle is the perfect addition to any fresh summer menu.
Yield:
4-6 servingsFor the salsa verde
Ingredients
½ cup finely chopped parsley
¼ cup minced chives
¼ cup minced shallots
2 medium garlic cloves, very finely minced
2 tablespoons capers with their juices, chopped
2 teaspoons honey
½ cup champagne vinegar (rice vinegar also works well)
¾ cup extra-virgin olive oil
1/3 teaspoon red chili flakes
Kosher salt, to taste
Instructions
First, make the salsa verde: In a large bowl, whisk all the ingredients together. Add salt to taste and more vinegar if needed. Set aside. (The salsa verde may be made up to 3 days in advance and refrigerated; allow to come to room temperature before serving.)
For the chicken
Ingredients
1 tablespoon kosher salt
1 tablespoon cracked black pepper
8 skin-on chicken thighs, boneless or bone-in
Instructions
Sprinkle the chicken thighs all over with salt and pepper and let them rest for 15 minutes. Meanwhile, set up your grill for medium direct heat. Set the chicken thighs, skin-side down, on the grate. Cook, covered, for 6 minutes, then turn and cook until the internal temperature reads 165°, about 4 more minutes (about 9 minutes for bone-in). Transfer to a platter to cool for 5 minutes. Just before serving, drizzle with the salsa verde and serve extra sauce on the side.
