BBQ Chicken with Parsley, Lemon, Garlic Salsa


For the Chicken:
1 whole chicken deboned
3 small lemons juiced
1 tablespoon of olive oil
2-3 garlic cloves, chopped
2-3 tablespoons finely chopped Italian parsley
Salt and pepper
For the salsa:
3-4 tablespoons parsley
1 tablespoon capers
2-3 garlic cloves
1 small lemon juiced
1 tablespoon olive oil
Salt and pepper
2 small lemons sliced in half


Preheat the grill.
Salt and pepper the chicken well all over. Place it in a shallow glass container and let it marinate with the lemon juice, parsley, garlic and olive oil.
Meanwhile place in a small food processor the parsley, capers, garlic, lemon juice, olive oil. Chop fine. Place in a small container and add the salt and pepper to taste.
The salsa has to have tanginess from the lemon, and be smooth from the olive oil.
Barbeque the chicken and baste with the marinate as it is cooking.
Place the 2 small lemons sliced in half alongside the chicken. Remove the lemons when done to retain the juice.
Serve the chicken with salsa and juice from the roasted lemons.


School is out and that only mean one thing: Pool time and barbeque.
Yesterday in celebration of Memorial Day a barbeque was in order as well as the creation of a new recipe.
Marinated whole boneless chicken from my favorite man, Pete at Personal Gourmet Foods with lots of lemon juice, parsley and garlic.
Created a tangy yet not overpowering salsa to go alongside. Dinner was not only fun, easy cleaning, fast and absolutely no chicken left over. That in itself should tell you something.
TIP: I brushed some of the marinate on the grill grate before adding the chicken to it. As soon as I placed the chicken on the bbq, I lower the heat and closed the cover. Did not turn the chicken until it was nicely cooked and the skin was coming away effortlessly from the grill grate.
The lemons were placed on the grill half way through the cooking and set aside once cooked. They cannot be too soft or you will lose all the juice prior to enjoying it.
Bon Appetit!!




Tuesday, May 28, 2013 - 10:35am


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