Chicken with Tangy Salsa

Mario's Makeover: Grilled Chicken Napolitano

  • 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
step-by-step directions
step-by-step directions
  • 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.
  • Preheat a grill, grill pan or the broiler. 
  • 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.
  • 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).
Similar categories: Dinner Courses & Meals
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