Grilled Chicken With Spicy West Indian Salsa Verde Recipe

Name: Grilled Chicken With Spicy West Indian Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 bunch scallions, sliced; 8 cloves garlic; 2 tablespoons fresh ginger, peeled and grated; 1 bunch fresh thyme; 1 bunch fresh cilantro; 1/2 Scotch bonnet, seeded and minced; 1/4 cup fresh lime juice (from about 6 limes); sea salt and freshly ground black pepper; 4 pounds mixed chicken parts; 1 cup fresh parsley, chopped; 1/3 cup fresh chadon beni (culantro) or cilantro, chopped; 1 tablespoon garlic, roughly chopped; 1/2 cup scallions, chopped; 1 bunch fresh thyme, chopped; 1 1/2 cups olive oil; 1/2 cup water; 6 tablespoons fresh lime juice (from about 8 limes); 2 teaspoons lime zest, cut in half and seeded; 1 Scotch bonnet, cut in half and seeded; 1 tablespoon sea salt; 1 tablespoon fresh ginger, peeled and chopped

Servings: persons

1/4 cup olive oil
1 bunch scallions, sliced
8 cloves garlic
2 tablespoons fresh ginger, peeled and grated
1 bunch fresh thyme
1 bunch fresh cilantro
1/2 Scotch bonnet, seeded and minced
1/4 cup fresh lime juice (from about 6 limes)
sea salt and freshly ground black pepper
4 pounds mixed chicken parts
1 cup fresh parsley, chopped
1/3 cup fresh chadon beni (culantro) or cilantro, chopped
1 tablespoon garlic, roughly chopped
1/2 cup scallions, chopped
1 bunch fresh thyme, chopped
1 1/2 cups olive oil
1/2 cup water
6 tablespoons fresh lime juice (from about 8 limes)
2 teaspoons lime zest, cut in half and seeded
1 Scotch bonnet, cut in half and seeded
1 tablespoon sea salt
1 tablespoon fresh ginger, peeled and chopped

1
In a blender, combine the oil, scallions, garlic, ginger, thyme, cilantro, Scotch bonnet, lime juice and salt and pepper and puree.
2
Transfer to a baking dish or resealable plastic bag and add the chicken, tossing to coat.
3
Marinate in the refrigerator for 12 hours or overnight.
4
Preheat the oven to 350F.
5
To make the spicy West Indian salsa verde, in a food processor or blender, combine the parsley, chadon beni, garlic, scallions, thyme, oil, water, lime juice, lime zest, Scotch bonnet, salt and ginger.
6
Blend well.
7
(This recipe makes about 2 1/2 cups.)
8
Heat a grill or grill pan to medium-high heat.
9
Grill the chicken for about 10 minutes per side, turning once, until the outside is charred.
10
Transfer the chicken to a baking dish and toss with the salsa verde, saving some for garnish.
11
Bake for 10 to 15 minutes, until the chicken is cooked through and an instant-read thermometer registers 165F.
12
Transfer the chicken to a platter, drizzle with more salsa verde and serve.

1795

kcal

Calories

125

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup olive oil, 1 bunch scallions, sliced, 8 cloves garlic, 2 tablespoons fresh ginger, peeled and grated, and more.

Yes, Grilled Chicken With Spicy West Indian Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken With Spicy West Indian Salsa Verde

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