Grilled Chicken Thighs with Italian Salsa Verde

Grilled Chicken Thighs with Italian Salsa Verde

A few weeks ago I flew out to Portland for a long weekend with some girl friends, and we spent 72 hours eating our way around the city. Did we plan our whole trip around food? Definitely yes. And. It. Was. AMAZING. The food scene in Portland is crazy good, you guys. Everything we ate was fresh and delicious, and none of it came with the hefty price tag that we’ve come to expect in our respective home cities (SF, OC, and DC).

A sampling of what we ate (in no particular order): blueberry cheesecake waffles, artisanal cured meats & cheeses, fried chicken, shrimp & grits, gourmet donuts (Mexican hot chocolate, bourbon basil blueberry, lemon poppyseed, raspberry buttermilk, and maple bacon), grilled octopus skewers, and some sort of seed-crusted seared scallops. We walked away from every meal totally stuffed, our taste buds 100% satisfied.

Ingredients

  • 4 chicken thighs (bone-in, skin-on)
  • 1 tbsp olive oil
  • 1 tbsp Badia Complete Seasoning
  • Salt and pepper (to taste)
  • 1 large bunch flat-leaf parsley, trimmed off the hard stems and roughly chopped.
  • 1 large egg, hard boiled and peeled
  • 1 garlic clove, peeled
  • 2 tbsp capers, drained
  • 2 anchovy fillets, de-boned
  • 5 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt and pepper (to taste)
Read the whole recipe on Just Putzing Around the Kitchen