Mediterranean Grilled Chicken with Green Olive Salsa Verde Recipe

This Mediterranean Grilled Chicken is a summer feast as well as being packed with bold flavors! Marinating the chicken in olive brine makes the meat go incredibly tender and juicy, which along with the fresh salsa verde adds a zesty, herbaceous punch to this dish that is so perfect for al fresco dining.

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Mediterranean Grilled Chicken with Green Olive Salsa Verde Recipe Ingredients

• The Chicken Marinade:
  • 1 (3 1/2 to 4-pound) chicken, cut into 8 pieces (or use bone-in thighs/breasts)
  • 1/2 cup green olive brine (from the jar)
  • 1/4 cup pure olive oil
  • 1/4 cup fresh oregano, coarsely chopped
  • 6 anchovy fillets, finely chopped
  • 4 cloves garlic, chopped to a paste
  • Zest and juice of 2 lemons
  • 1 small Spanish onion, thinly sliced
• The Green Olive Salsa Verde:
  • 1/2 cup pitted green olives (Castelvetrano or Picholine), finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, chopped
  • 1 large clove garlic, paste
  • Zest and juice of 1/2 lemon
  • Pinch of red chile flakes (optional)

How To Make Mediterranean Grilled Chicken with Green Olive Salsa Verde Recipe

1. Mix the marinade: In a medium bowl, whisk together the olive brine, pure olive oil, chopped oregano, anchovies, garlic paste, lemon zest, lemon juice, and sliced onions.
2. Marinate: Place the chicken pieces in a large resealable plastic bag. Pour the marinade over the chicken, ensuring the onions and herbs are distributed evenly. Squeeze out the air and seal. Refrigerate for at least 2 hours (but no more than 8 hours, or the acid will make the meat mushy).
3. Make the salsa: While the chicken marinates, combine the extra-virgin olive oil, chopped olives, parsley, mint, garlic paste, lemon zest, lemon juice, black pepper, and chile flakes in a small bowl. Let it sit at room temperature for at least 30 minutes to let the flavors meld.
4. Prep for grilling: Remove the chicken from the fridge 30 minutes before cooking to take the chill off. Discard the marinade and onions. Pat the chicken dry with paper towels to ensure crispy skin. Season lightly with salt and pepper (remember the brine was salty!).
5. Grill: Preheat your grill to medium-low heat. Place the chicken pieces skin-side down. Cook slowly to render the fat, about 15-20 minutes, until the skin is deep golden brown and crispy. Watch for flare-ups!
6. Finish: Flip the chicken and continue grilling until the internal temperature reaches 155°F (68°C)—it will rise to 165°F as it rests. This takes about 10-15 minutes more depending on the cut.
7. Serve: Transfer to a platter and let rest for 10 minutes. Spoon the vibrant Green Olive Salsa Verde generously over the hot chicken.

Recipe Tips!

• Brine Power: Don’t pour the olive jar brine down the sink! It acts as a powerful tenderizer and seasons the meat all the way to the bone with salt and aromatics.
• Anchovy Secret: The anchovies in the marinade melt away completely. They don’t make the chicken fishy; they just add a massive hit of savory “umami” that makes the chicken taste meatier.
• Low and Slow: Grill the skin side on medium-low heat. If the grill is too hot, the skin will burn black before the fat renders out. You want golden, shatteringly crisp skin, not charred skin.
• Castelvetrano Choice: Use Castelvetrano olives if you can find them. They are buttery, mild, and vibrant green, whereas other olives can be too sour or bitter for the salsa verde.

What To Serve With Mediterranean Grilled Chicken with Green Olive Salsa Verde Recipe?

This Mediterranean Grilled Chicken Recipe is the star of the BBQ! A bowl of warm Orzo Salad with roasted vegetables is the perfect side to soak up the salsa verde oil. For a lighter option, serve it with Grilled Zucchini and Peppers cooked right alongside the chicken! A chilled glass of dry Rosé or a crisp Sauvignon Blanc cuts through the salty, briny flavors beautifully.

How To Store Mediterranean Grilled Chicken with Green Olive Salsa Verde Recipe

• Refrigerate: Store the grilled chicken and the salsa verde in separate containers. The chicken keeps for 3 days; the salsa keeps for up to 1 week (the oil may solidify in the fridge, so let it come to room temp before using).
• Reheat: Reheat the chicken in a 350°F oven to re-crisp the skin. Do not heat the salsa verde; serve it fresh/room temp over the warm chicken.
• Freeze: You can freeze the marinated (uncooked) chicken. Do not freeze the salsa verde as the fresh herbs will turn black and slimey.

Mediterranean Grilled Chicken with Green Olive Salsa Verde Recipe Nutrition Facts

• Calories: 520 kcal
• Fat: 35g
• Carbohydrates: 4g
• Protein: 45g

Nutrition information is estimated per serving.

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