Grilled Chicken Thighs with Salsa Verde
Trust us. You’re going to want to add Tiffani Faison’s grilled chicken thighs topped a salsa verde drizzle to your summer cookout repertoire.
By Yankee Magazine|May 18 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanTiffani Faison’s grilled chicken thighs topped with a salsa verde drizzle is the perfect addition to any fresh summer menu.
Yield:
4-6 servingsIngredients
½ cup finely chopped parsley
¼ cup minced chives
¼ cup minced shallots
2 medium garlic cloves, very finely minced
2 tablespoons capers with their juices, chopped
2 teaspoons honey
½ cup champagne vinegar (rice vinegar also works well)
¾ cup extra-virgin olive oil
1/3 teaspoon red chili flakes
Kosher salt, to taste
Instructions
First, make the salsa verde: In a large bowl, whisk all the ingredients together. Add salt to taste and more vinegar if needed. Set aside. (The salsa verde may be made up to 3 days in advance and refrigerated; allow to come to room temperature before serving.)
