We eat a lot of chicken in this house. It’s gotten to the point that instead of asking “What’s for dinner?” my kids ask “What’s for chicken?” 🙂 While that might seem a bit extreme, it’s so much easier to make something I know my whole family will like. The challenge becomes finding different ways to make it so everyone doesn’t become bored with the same old dishes. Since we are in the middle of barbecue season, grilled chicken often takes center stage for dinner and this recipe, from Food Republic, has such fabulous flavors that it’s impossible for anyone around here not to feel as though they’re having something new, even if it’s still chicken.
(image and recipe from Food Republic)
1/4 cup olive oil
1 bunch scallions, sliced
8 cloves garlic
2 tablespoons fresh ginger, peeled and grated
1 bunch fresh thyme
1 bunch fresh cilantro
1/2 Scotch bonnet, seeded and minced
1/4 cup fresh lime juice (from about 6 limes)
sea salt and freshly ground black pepper
4 pounds mixed chicken parts
West Indian Salsa Verde
1 cup fresh parsley, chopped
1/3 cup fresh chadon beni (culantro) or cilantro, chopped
1 tablespoon garlic, roughly chopped
1/2 cup scallions, chopped
1 bunch fresh thyme, chopped
1 1/2 cups olive oil
1/2 cup water
6 tablespoons fresh lime juice (from about 8 limes)
2 teaspoons lime zest, cut in half and seeded
1 Scotch bonnet, cut in half and seeded
1 tablespoon sea salt
1 tablespoon fresh ginger, peeled and chopped
In a blender, combine the oil, scallions, garlic, ginger, thyme, cilantro, Scotch bonnet, lime juice and salt and pepper and puree.
Transfer to a baking dish or resealable plastic bag and add the chicken, tossing to coat.
Marinate in the refrigerator for 12 hours or overnight.
Preheat the oven to 350°F.
To make the spicy West Indian salsa verde: In a food processor or blender, combine the parsley, chadon beni, garlic, scallions, thyme, oil, water, lime juice, lime zest, Scotch bonnet, salt and ginger. Blend well.
Heat a grill or grill pan to medium-high heat.
Grill the chicken for about 10 minutes per side, turning once, until the outside is charred.
Transfer the chicken to a baking dish and toss with the salsa verde, saving some for garnish.
Bake for 10 to 15 minutes, until the chicken is cooked through and an instant-read thermometer registers 165°F.
Transfer the chicken to a platter, drizzle with more salsa verde and serve.