Grilled Chicken With Spicy West Indian Salsa Verde

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!