WEEKDAYS 1e|12c|p

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

Michael Symon
Servings: 8
30 to 60 min

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  • Ingredients
  • step-by-step directions
Michael Symon's Grilled Chicken with Salsa Verde and Radish Salad
  • 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)
  • For the Chicken: Preheat grill or grillpan to medium-high heat. Leave one side cooler than the hot side.
  • 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.
  • 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.
  • Combine the cucumber, radish, papaya, and mint in a bowl, and toss with the salsa verde.
  • Serve chicken with salsa verde and radish salad.


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