2 Tablespoons salt packed capers rinsed and chopped
1 Radish thinly sliced
1 Jalepeno seeded and minced
1/2 Teaspoon crushed red pepper flakes
1/2 Cup extra virgin olive oil
1 cucumber peeled and thinly sliced
1/2 Papaya peeled and thinly sliced
1/4 Cup mint leaves (torn)
Instructions
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.
Originally Submitted
8/16/2012
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