Grilled Chicken With Parsley-Olive Sauce
Published June 28, 2021
- Total Time
- 25 minutes, plus grill heating
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless, skinless chicken thighs or breasts (See Tips)
- Extra-virgin olive oil
- ¾cup finely chopped parsley leaves and stems (about 1½ ounces or half a bunch)
- 1cup Castelvetrano olives, pitted and torn into various-size pieces
- ¼cup Castelvetrano olive brine
- 1fresh chile, such as Fresno or jalapeño, thinly sliced
- 1lemon
- Kosher salt and black pepper
Nutritional analysis per serving (4 servings)
303 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 35 grams protein; 613 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
- Step 2
While the grill’s heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together ½ cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1½ tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
- Step 3
When you’re ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
- Step 4
Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
- You can dry-brine the chicken in advance, which seasons the meat and locks in its juices. Pat the chicken dry, season with 1 teaspoon salt, and refrigerate uncovered overnight. (No need to season with salt again before grilling.) Let come to room temperature before cooking.
- Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
Private Notes
Comments
I recently made a very similar dish that included a tablespoon of capers and a half cup of sherry, which really kicked it up a notch.
Very good recipe. I followed the recipe exactly and it’s a winner! I have also used thin pork chops instead of chicken and it was just as good.
Wouldn't it make more sense to cut up the chicken and then toss with the sauce? It would be more manageable to both serve and eat. I think I'd also add some additional seasoning to the chicken before grilling. Also, it seems to me that the sauce is the main focus, therefore a shortcut might be to use a rotisserie chicken from the market, cut or shred it into bite size pieces and serve. As a separate meal, this might serve as a sandwich filling as well, perhaps with goat or other cheese.
This was tasty but not a terribly satisfying meal.
I’ve made this a bunch of times, always with boneless skinless thighs. It works best for me when I marinate the chicken for a few hours in a little bit of the sauce without the olives added yet (and then discard that sauce, of course). I really like this! My mom doesn’t love that you lose some of the char by adding the sauce after grilling. It often needs some salt at the end. I like red pepper flakes over fresh spicy peppers. I have tried it with and without, and I prefer it without garlic.
We've made this twice and it is easy and delicious. We serve it with farro.
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