Mediterranean Grilled Chicken with Green Olive Salsa Verde

3 Ratings
Recipe courtesy ofBobby Flay

Total: 3 hr 50 min Cook: 50 min

Yield: 4 servings

Level: Easy



  • Grilled Chicken:
  • 1/2 cup brine from green olives, such as Picholine or Castelvetrano
  • 1/4 cup pure olive oil
  • 1/4 cup coarsely chopped fresh oregano, plus more for garnish
  • 6 oil-packed anchovy fillets, finely chopped
  • 4 cloves garlic, chopped to a paste
  • Zest and juice of 2 lemons
  • 1 small Spanish onion, halved and thinly sliced
  • One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
  • Kosher salt and freshly ground black pepper
  • Green Olive Salsa Verde:
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1 large clove garlic, chopped to a paste
  • Zest and juice of 1/2 lemon
  • Freshly ground black pepper
  • Pinch red chile flakes, optional


  • For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.

  • For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.

  • Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.

  • Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde. 

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3 Ratings

James K.
I watched it live that morning, and had to make it that night for dinner. Daring making something new for a dinner party, but I went for it anyway. Had 13 people over. I used only thighs and breasts that I halved. I doubled the recipe and split it between three bags of chicken pieces to marinate. It was incredible. Potatoes too. Absolutely perfect. Not a single piece of chicken or potato left over. Was a huge hit. Making it again this week for a different group of friends. See All Reviews Post Review

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