Main Dishes

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


Grilled Chicken Thighs with Salsa Verde

Photo Credit : Adam Detour | Food Styling: Chantal Lambeth

Tiffani Faison’s grilled chicken thighs topped with a salsa verde drizzle is the perfect addition to any fresh summer menu.


4-6 servings

For the salsa verde


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


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.)

For the chicken


1 tablespoon kosher salt
1 tablespoon cracked black pepper
8 skin-on chicken thighs, boneless or bone-in


Sprinkle the chicken thighs all over with salt and pepper and let them rest for 15 minutes. Meanwhile, set up your grill for medium direct heat. Set the chicken thighs, skin-side down, on the grate. Cook, covered, for 6 minutes, then turn and cook until the internal temperature reads 165°, about 4 more minutes (about 9 minutes for bone-in). Transfer to a platter to cool for 5 minutes. Just before serving, drizzle with the salsa verde and serve extra sauce on the side.