Grilled Chicken Parsley Olive (Printable Version)
Juicy grilled chicken complemented by a zesty sauce of parsley, olives, lemon, and mild chile.
# Ingredients:
→ Chicken
01 -
450 grams boneless, skinless chicken breasts or thighs
→ Parsley-Olive Sauce
02 -
60 ml extra virgin olive oil
03 -
30 grams fresh parsley, chopped (leaves and stems)
04 -
50 grams pitted Castelvetrano olives, torn
05 -
30 ml Castelvetrano olive brine
06 -
1 Fresno chile, finely sliced
07 -
Zest of 1 fresh lemon
08 -
Juice of ½ lemon
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Additional Seasoning
11 -
Extra virgin olive oil for brushing chicken and grill grates
12 -
Kosher salt for seasoning chicken
# Steps:
01 -
Set up the grill with two heat zones: one side hot for direct grilling and the other cooler for indirect cooking to manage temperature and prevent burning.
02 -
Pat chicken pieces dry with paper towels. If uneven in thickness, flatten slightly for uniform cooking. Place on a plate and set aside.
03 -
In a mixing bowl, combine olive oil, chopped parsley, torn olives, olive brine, and sliced Fresno chile. Add lemon zest and juice, then stir well. Season with kosher salt and black pepper to taste. Set aside to allow flavors to meld.
04 -
Brush chicken with olive oil and season generously with kosher salt. Lightly oil the grill grates. Place chicken on the hot side; grill for 4-6 minutes until browned. Flip and transfer to the cooler side to finish cooking until internal temperature reaches 68°C for breasts or 74°C for thighs.
05 -
Transfer cooked chicken to a platter, spoon the parsley-olive sauce over the top, and let rest for 5 to 30 minutes. Adjust seasoning with additional lemon juice or pepper if desired before serving.
# Notes:
01 -
Use mild green olives like Castelvetrano for authentic flavor; substitute with Kalamata olives for a stronger taste. Adjust heat by modifying Fresno chile quantity or replacing with milder peppers. Resting the chicken retains juices and enhances flavor integration.