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Michael Symon's Grilled Chicken with Salsa Verde and Radish Salad

Grilled Chicken Salsa Verde Radish Salad Michael Symon
Get dinner done in no time!
skill level
Easy
time
30-60min
servings
8
cost
$
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This is no ordinary chicken dish. Combining the pure protein of grilled chicken, along with zest from the salsa and side salad, this is the perfect dish to keep you cool. This is $1.75 per serving.
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ingredients
  • For the Chicken:
  • 1 Chicken (split in half)
  • Olive Oil
  • Salt and Freshly Ground Pepper
  • For the Salsa Verde and Radish Salad:
  • 1/4 cup Thinly Sliced Fresh Flat-Leaf Parsley
  • 2 tablespoons Thinly Sliced Fresh Mint
  • 2 Salt-Packed Anchovies fillets (rinsed and minced)
  • 1 clove Garlic (minced)
  • 1 Shallot (minced)
  • Grated zest and juice of 1 lemon
  • 2 tablespoons Salt-packed Capers (rinsed and chopped)
  • 1 radish (thinly sliced)
  • 1 Jalapeno (seeded and minced)
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Kosher Salt and Freshly Ground Pepper
  • 1 English Cucumber (peeled and thinly sliced)
  • 1/2 Papaya (peeled and thinly sliced)
  • 1/4 cup Mint (leaves only - torn)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Chicken (split in half)
    Olive Oil
    Salt and Freshly Ground Pepper
    For the Chicken: Preheat grill or grillpan to medium-high heat. Leave one side cooler than the hot side.
  • 2
    1/4 cup Thinly Sliced Fresh Flat-Leaf Parsley
    2 tablespoons Thinly Sliced Fresh Mint
    2 Salt-Packed Anchovies fillets (rinsed and minced)
    1 clove Garlic (minced)
    1 Shallot (minced)
    Grated zest and juice of 1 lemon
    2 tablespoons Salt-packed Capers (rinsed and chopped)
    1 Jalapeno (seeded and minced)
    1/2 teaspoon Crushed Red Pepper Flakes
    1/2 cup Extra Virgin Olive Oil
    Kosher Salt and Freshly Ground Pepper
    Drizzle the chicken with olive oil and season generously with salt and pepper. Place the chicken halves on the grill, skin side down and weigh down with a brick. Sear and flip over, then place brick back on top of the chicken. Once seared on both sides, transfer to a cooler part of the grill to finish cooking through to an internal temperature of 155F or until juices run clear when pricked with a fork, about 25 to 30 minutes.
  • 3
    1 English Cucumber (peeled and thinly sliced)
    1/2 Papaya (peeled and thinly sliced)
    1 radish (thinly sliced)
    1/4 cup Mint (leaves only - torn)
    For the Salsa Verde and Radish Salad: Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine. Add salt and pepper to taste.
  • 4
      
    Combine the cucumber, radish, papaya, and mint in a bowl, and toss with the salsa verde.
  • 5
    Serve chicken with salsa verde and radish salad.
 
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