Chicken with Salsa Verde
Serves 4
4 large chicken breasts, thawed
1 c salsa verde
1 Tbsp kosher salt
1 tsp cracked black pepper
2 Tbsp olive oil
1 c salsa verde (held in reserve for serving)
Combine all ingredients into large zip-lock bag and let marinade for 4 hrs in the fridge
Preheat grill to 300 degrees
Pound chicken breasts to even thickness
Place chicken on clean, pre-heated grill
Leave un-touched on grill about 2-3 minutes
Turn 15 degrees around on same side (for grill marks)
Leave another 1-2 minutes
Turn over to other side and leave on grill about 2 minutes
Turn 15 degrees around on same side (for grill marks)
Leave another 1-2 minutes
Remove from heat and cover with tin foil about 5-10 minutes
Serve with a side of Salsa Verde for garnish
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment