Grilled Chicken Parsley Olive

Grilled Chicken with Parsley Olive Sauce is my go to dinner when I want something lively and light yet totally satisfying. The tender grilled chicken soaks up all the zesty flavors of a green herb and olive topping that tastes like summer on a plate. It is perfect for cookouts or weeknight meals when fresh flavors are just what you crave.

I first made this after a trip to a Mediterranean market inspired me to try Castelvetrano olives. Now this dish is on repeat every grilling season at my house and everyone loves fighting over the extra sauce.

Ingredients

• Boneless Skinless Chicken Parts: Choose chicken breasts for quick cooking or thighs for juiciness They take well to grilling and really show off the charred flavor
• Fresno Chile: Adds a gentle warmth and complexity Look for firm shiny chiles with glossy red skin
• Fresh Lemon: Both zest and juice are used The lemon brightens the whole dish Pick a lemon that feels heavy and smells fragrant
• Pitted Castelvetrano Olives: These give a buttery mild brininess Opt for bright green and plump olives from the deli for best texture
• Parsley: Fresh parsley brings intense herbal freshness Use both leaves and tender stems for the fullest flavor
• Olive Brine: This is packed with salty tang to boost the sauce Choose brine from the Castelvetrano olives for a gentler taste
• Extra Virgin Olive Oil: Key for moisture and shine Go for a fruity robust oil for extra depth
• Kosher Salt and Black Pepper: Basic yet crucial for making all the flavors sing Use fresh cracked pepper if possible

Step-by-Step Instructions

Prepare the Grill:

Set up your grill for two zones One hot for direct searing and the other cooler for slower cooking Position your charcoal or turn on half the burners high Get grates super clean and oil them well to avoid sticking

Prepare the Chicken:

Dry chicken thoroughly with paper towels to help browning If chicken pieces are thick or uneven gently pound between sheets of plastic or parchment until even Lay out on a plate to season

Make the Parsley Olive Sauce:

In a mixing bowl combine chopped parsley torn olives two spoonfuls of olive brine minced Fresno chile lemon zest and half of the lemon’s juice Pour in extra virgin olive oil Stir gently and taste Add salt and pepper until bright and balanced Let sit to develop flavors

Season and Grill the Chicken:

Brush both sides of chicken with olive oil and season with kosher salt and pepper Place on the hottest grill area and sear until browned about five minutes Turn and move to the cooler side Grill to finish until meat is just done Breasts are cooked at one hundred fifty five degrees and thighs at one hundred sixty five degrees internal temperature

Rest and Serve:

Remove chicken to a platter Top generously with parsley olive sauce Let rest uncovered at least five minutes so the juices settle and the sauce melds into the warm meat Taste and finish with more lemon if you like

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Parsley is the real hero of this sauce I grew Italian parsley in a pot last year and picked it right before chopping Nothing beats the taste of home grown herbs mixed into something so fresh This recipe became a staple for Sunday dinners after my youngest declared the green sauce the best chicken “dipper” ever

Storage Tips

For leftovers store chicken and sauce separately in airtight containers in the fridge Chicken keeps best for up to two days Reheat chicken gently on the stovetop over low heat for best moisture Drizzle with cold sauce after warming so the herbs keep their flavor

Ingredient Substitutions

If you cannot find Castelvetrano olives use any green mild olive such as Sicilian or manzanilla Kalamata olives bring a saltier taste For no heat at all use thin strips of red bell pepper instead of chile A splash of red wine vinegar or extra lemon works if you need more tang

Serving Suggestions

Serve this chicken alongside grilled asparagus eggplant or zucchini The parsley olive sauce is bold enough to dress up plain roasted potatoes or even couscous I often toss leftover sauce with a simple arugula salad for a fast lunch

Cultural Context

Dishes with green herb sauces show up all across the Mediterranean This particular version takes inspiration from Italian salsa verde and North African charmoula Both rely on fresh parsley lemon and olive oil for their inviting punch The addition of mild olives makes this one feel especially Sicilian

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Recipe FAQs

→ What type of chicken works best for grilling here?

Boneless, skinless chicken breasts or thighs work well. Both grill evenly and absorb the sauce flavors beautifully.

→ How does the parsley-olive sauce enhance the dish?

The sauce adds freshness from parsley, briny richness from Castelvetrano olives, a bright zing of lemon, and a subtle heat from Fresno chile, creating a balanced, vibrant topping.

→ What grilling technique ensures tender chicken?

A two-zone grill setup is recommended: start on direct heat for browning, then finish on indirect heat to cook thoroughly without drying.

→ Can the heat level be adjusted in the sauce?

Yes, adjust the Fresno chile amount or substitute with milder peppers like red bell pepper for less spice.

→ What are good side dishes to serve alongside?

Grilled vegetables, fresh salads, or roasted potatoes complement the dish well, balancing the bright and savory flavors.

→ How should leftovers be stored and reheated?

Store chicken and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet or oven, then drizzle sauce before serving.