Let’s Get Grilling!

Let’s get this grilling season started with this easy, every day go to that you will serve all season long!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/easy-grilled-chicken-and-lemon-salsa-verde/

CHICKEN AND SALSA RECIPE:
2lb of Bone in, skin on, chicken thighs
6 sausages (optional but good all together)
Juice of 1 Lemon
2 Cloves of Garlic, grated
Plenty of Salt and Pepper
Drizzle of Olive Oil

For the Salsa Verde:
1/4 cup of Parsley, finely chopped
1/4 cup of Dill, finely chopped
3 Tbsp of Finely Minced Chives
1 Whole Lemon, thinly sliced
1 Clove of Garlic, grated
1 Tbsp of Capers, finely chopped
4 Olive Oil packed Anchovies, finely chopped, optional
Juice of 1 Lemon
1/2 to 1 cup (depending on how lose you like it) of Olive Oil
Heavy Pinch of Salt

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00:00 – Intro
01:30 – Make the Marinade
02:59 – Marinate the Chicken
04:18 – Prep the Sausage
04:38 – Cook the Lemons
06:28 – Prep the Herbs
09:30 – Make the Sauce
10:58 – Grill!
11:19 – Put it All Together
12:53 – Dig In!

We are starting grilling season with a classic staple that you are going to make definitely a couple times a week. We’re making the most perfect grilled chicken thighs. I’m throwing some sausages in there as well with a delicious whole lemon, Salsa that it is so to die for, you will love it. I love this recipe ,it’s what I make all the time in the summer, and I figured grilling season is about to begin and before we do anything with barbecue sauces and more elaborate dishes I feel like you kind of just need to perfect something that you will actually make day in and day out. The perfect like grilled chicken right, or chicken thighs in this case, is what I’m using. And I have a couple tricks that I think really provides the best outcome. These are some sausages, I have a couple of spicy ones, and some plain sweet ones, these are Italian sausages, these are chicken thighs, clean and prep as you wish, you guys know me I am a clean your chicken kind of gal, make sure that you are trimming it really well. Bone-in, shin-on in is what you’re looking for, so that they don’t dry out in the grill. I am just going to, I’m not even going to marinate them, I’m just going to do a little olive oil, lemon juice and garlic situation to sort of, I guess brush all over them before I put them on the grill. Now ordinarily you would want to roast or grill something high temperature, you know, chicken thighs would go on a high temperature grill between 500 and 600, 5-6 minutes per side, I take the slow grill approach so I do medium heat so between 350 and 400, and I grill them for a lot longer so that the fat renders really really nicely the skin gets really nice and crispy and best of all that meat gets so Juicy and delicious, and I think the reason why it works is because you’re rendering that fat a little bit slower so it’s sort of seeping into the meat itself leaving it so succulent and delicious. You will love it, if I can get this off, I’m going to do two cloves of garlic, I’m going to grate them on my coarse grater, you can also just do one if you want, I don’t want these to be overly garlicky, I’m actually just going to probably do one and a half let’s see we’ll see that’s good enough I don’t want it to be overly garlicky but this just gives you enough flavor to I feel like just season the chicken perfectly. I’m going to juice a whole lemon in there and I’m going to add some olive oil, olive oil move this out of the way, give that a nice little stir, not adding any salt to this because I’m going to add the salt and the pepper liberally all over my chicken, I’m actually going to flip it bottom side up so that I can get a little bit of that seasoning, or I should say flavor goodness all over and trust me, this is is going to go much further than you think because the garlic is grated, so it’s really strong but it won’t overpower. Plenty of salt, because you want to make sure it’s really well seasoned and plenty of black pepper, and I’m just going to use my spoon to kind of make sure that that garlic is, you know, smoosh around like that, I have my grill preheated, you want your grill to be between 350 and 400 because like I said, we are going to cook these slower than you’re used to. I’m going to cook these for about 12 minutes a side and it provides the most delicious succulent grilled chicken you’ve ever had and this also would work well with drumsticks of course but I’m just using I just prefer uh thighs just because I feel like there’s more meat on them and they’re just, you know, always a good deal always at a good price. Remember, good amount of salt and pepper and for the sausages I kind of like everything together, I think they all go really nicely together and if you have leftovers it’s really nice the next day. Throw them on a sandwich or something, I’m also going to later on cook some broccoli rabe, so if we do have any leftover sausages tomorrow, heat those up in a skillet with the broccoli rabe, a little provolone in a sandwich, life is good, okay. I’m going to go pop these on the grill, both of them, while the chicken’s on the grill, let’s make the salsa verde. I’m going to take a whole lemon and I am just going to cut the very end off, and I’m going to cut it into thin slices, you can do this on the grill actually, put the lemon slices directly on the grill, or you can do what I’m doing and just add them in a skillet with a little bit of olive oil. Cut your lemon thin, not too thick, otherwise it’s not going to have the right texture and you’re going to kind of, dare I say, cook the lemon a little bit, and you’re going to use the entire lemon, the white part and all except for the seeds in your salsa verde, and it just adds a different level of lemon. if you will. Also just adds a tiny tiny bit of bitterness that goes really well with all the dill that we’re going to use, and oh, get that get out of there, and the chives that are already already coming up from the garden from last year, which how exciting is that? It’s just phenomenal, but it also believe it or not when you cook lemon, it gets really a little sweet, if you can believe that or not, and that is part of the charm here, it just has like complexity of flavors and I really love like it so I’m going to do that this end piece I’m not going to use a little bit more olive oil over the top and that’s going to get really nice full of color you’ll see how it looks when it gets there let me just grab my baby tongs if I can find them you know what I’ll just use these all stuck together, all stuck together okay. In the meantime I am going to very finely chop lots of dill, lots of parsley, and I’m also going to go and grab my chives but I want this to be like really finely chopped, not like a little bit look at the lemon by the way you can start to see around here that the natural sugars in the lemon is starting to come out see it’s it’s starting to, you want that to be like really nice and deeply golden before you flip them so I’m going to let that go get my chives and once those are there I’ll show you what they look like. I chopped up some capers, now in my world, which, and I know it’s not in many of your people’s world that you would enjoy this, but in my world, I would really love some anchovies in here. I’m not adding any of them today because I don’t want to turn anyone off, but the recipe will have an anchovy option listed for those of you that are like me and you grew up eating anchovies and you would want to add some in here, it just gives you a really nice salty umami flavor that’s not at all fishy, it just tastes really delicious of salty yummy, think of it like you would use soy sauce or the way you would use Worsteshire, like a different level of saltiness that I love, and I would definitely add this here in here and like I said on any given time you’ll find anchovies or anchovy paste or something like that, in most of the things I cook um I’m going to add a clove of garlic, I am going to grate it, I’m only going to be using one because we all know I can get this off that when you grate garlic it just gets really, really spicy. I took my lemons out of my skillet, they have been cooling and that’s kind of what you want them to look like, the natural sugars caramelized and it’s just now has like this really interesting like sweet yet citrusy vibe to them, the skin is really soft and tender and I am just going to take all of them, I just do a few at a time and I make sure there’s no seeds. I see a seed there that I must have missed, and I’m going to just give them all a really rough chop a really fine chop into like a pulp and just just do that and then add them right right to the bowl, and if they’re still slightly warm that’s kind you don’t want them make to be really hot but if it’s still slightly warm it’s a good thing because it kind of wakes up everything else in the bowl, so like the herbs and the garlic really wake up from the warmth of the lemons so just give it all a nice chop I see another seed, what was I doing today, huh? This needs a really good pinch of salt, olive oil, believe it or not, I’m not going to ask you for extra virgin, I’m going to ask you for plain olive oil here because it can feel a little too strong if you’re using that much extra virgin olive oil so especially with that raw garlic it can feel there I say spicy and some fresh lemon juice to taste really this is not super juicy lemon so I’m going to go with a whole lemon and this you’re going to get that fresh lemon juice flavor but that cooked or roasted or grilled lemon which you could roast or grilled or whatever is going to give you a different like a totally different aspect of lemon which is just so good and it’s green and it’s delicious and you’re going to add more olive oil you probably need like a total of a cup or so because this is a Sal so it is pretty forward you’re not going to use all of it all over your chicken or maybe you will but this would also be a fantastic marinade it’s just look at that it’s just beautiful, it’s taste, Mmm, that’s perfect that’s perfect Mmm, it’s lovely it’s strong it’s assertive it’s complex it’s divine I’m going to go take my chicken off the grill and then we’ll pull it all together. So what I do is I put the chicken on the grill, remember the grill was not very hot I put the sausages right next to it as well I covered the lid and I made sure to keep the temperature between 350 and 400 and I left them for about 12 minutes per side then I flipped them, you know, let them continue cooking and then I took them out and they’ve been resting for about 5 to 6 minutes and you want to make sure your meat is resting so that you get really juicy delicious meat every single time you really want that protein, like I said, to really be bouncy and Juicy and delicious, I’m going to actually add some olives, I love these Castalano olives, they are so delicious, and I like this is the kind of like easy week night cooking that you can face making no matter how busy you are because honestly it’s just if you get that technique down of cooking your meat just right then the rest is really easy kind of takes care of itself and then you have this gorgeous sauce of it that which you can serve on the side if you want I think adding some to some of the chicken and adding some to the side is so perfect it’s pungent it’s delicious. It’s going to mix with that sausage juices it’s all just pretty dynamite if you ask me, and then if you want to add a little herb action just take some dill I love dill. Top three favorite herb for sure, next to parsley and basil of course and that’s pretty much it I think a nice maybe scattering of fresh salt would be nice just kind of on top of the whole thing and that is it it’s easy simple home cooking I’m going to, like dying to dive into this chicken thigh. So look at it, it’s beautiful okay because I am going to, I’m going to try not to destroy this too much but you know I want you to see how first of all, look at the juices that collect in the bottom of that plate and look at this just like insane it’s just juicy and bouncy and unreal, unreal, mhm get that technique down of a lower and slower method of grilling your chicken on the grill and your life will never be the same it’s dynamite I’m actually going to cut some chives put that on top as well um and then we’re going to go have dinner LauraintheKitchen.com, I’m looking for my knife, Laurainthekitchen.com will have the written recipe ready for you hope you enjoyed spending time with me I’ll see you in the next one, bye bye!