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Mario's Makeover: Grilled Chicken Napolitano

8Sept 12Grilled Chicken Napolitano
Chicken with Tangy Salsa
skill level
$
time
60-120min
servings
4 to 6
cost
$
Contributed by :
Grilled Chicken Napolitano: Use this tangy salsarama sauce as a topping for chicken or fish or as a sandwich spread.
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ingredients
  • 1/2 cup Hellmann’s® Balsamic Mayonnaise Dressing
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Brown Sugar
  • 2 tablespoons Hot Sauce
  • 8 Boneless Skin On Chicken Thighs
  • Parsley or Basil Leaves (torn for garnish)
  • For the Salsarama:
  • 6 Scallions (thinly sliced and divided in 2 halves)
  • 1/4 cup chopped Black Olives
  • 1/4 cup chopped Sun-Dried Tomatoes
  • 1 cup Hellmann’s® Balsamic Mayonnaise Dressing
  • 1/4 cup Pesto
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Hellmann’s® Balsamic Mayonnaise Dressing
    1/4 cup Red Wine Vinegar
    1/4 cup Brown Sugar
    2 tablespoons Hot Sauce
    8 Boneless Skin On Chicken Thighs
    In a large mixing bowl, stir together Hellmann’s®, vinegar, brown sugar and hot sauce until smooth. Add the chicken thighs and stir around till evenly coated. Place in refrigerator at least an hour or overnight.
  • 2
     
    Preheat a grill, grill pan or the broiler. 
  • 3
    6 Scallions (thinly sliced and divided in 2 halves)
    1/4 cup chopped Black Olives 
    1/4 cup chopped Sun-Dried Tomatoes 
    1 cup Hellmann’s® Balsamic Mayonnaise Dressing 
    1/4 cup Pesto 
    For the Salsarama: Make the sauce in a medium mixing bowl. Stir together half of the scallions, olives, sun dried tomatoes, Hellmann’s® and pesto to form a nice creamy sauce. Set aside.
  • 4
    Parsley or Basil Leaves (torn for garnish)
    Place thighs on grill and cook until deep dark golden brown and turn once to cook through. Remove to a platter and spoon the sauce over, then sprinkle each piece with remaining scallions and torn fresh herbs (if using).
 
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