Grilled Thigh Fillets With Salsa Verde

Salsa verde. Some might think it is just as good as pesto. It is not a spicy Mexican-type salsa but Italian, with a herbaceous, zesty, lemony flavour. By the way, I used the article “a” because we pronounce herbaceous here with the “h”. Just one of those things I got used to saying now … “herbs” and not “erbs” 😀 Anyway, back to salsa verde. The salsa goes well with fish and simple meat dishes like this grilled chicken thigh fillets.The herbs used in salsa verde can vary, with the single denominator being parsley. You will see some salsa verde looking like pesto, processed to an almost smooth consistency while others have more chunky texture to it like this one.Ingredients

(Serves 3-4)

  • thigh fillets (1 big fillet or 2 smaller fillets per person)
  • 600g potatoes (kipfler or the ones good for mashing)
  • 50g butter, chopped

For the salsa verde

  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh mint
  • 1/3 cup olive oil
  • 1/2 cup lemon juice
  • 1/4 cup capers, drained and chopped coarsely
  • 4 anchovy fillets, drained and chopped finely
  • 2 cloves garlic, crushed


1.   Combine ingredients for salsa verde in a bowl.

2.   Place 1/3 cup of the salsa verde in medium bowl; add chicken, turn to coat in salsa marinade.

3.   Cook chicken on heated oiled grill pan or plate (or grill or barbecue) until just browned both sides and cooked through.4.   Meanwhile, boil, steam or microwave potatoes until tender; drain. If you are using kipfler potatoes, do not peel them. Using potato masher, crush potatoes roughly in large bowl with butter. Cover to keep warm.

5.   Serve chicken with potato topped with remaining salsa verde.

This entry was published on June 11, 2012 at 2:57 pm. It’s filed under cooking, food, Quick Meals, recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

10 thoughts on “Grilled Thigh Fillets With Salsa Verde

  1. Absolutely one of my favourite things. It’s so versatile! Last night I made some and mixed it through warm brown rice with olives, roasted tomatoes and pinenuts which made the most delicious warm rice salad to go with a paprika roasted chook. Never thought to use it as a marinade though. 🙂

    • Razel on said:

      This was the first time I made salsa verde and really loved the zesty flavour. You are right…so versatile. I am actually thinking of tossing some simple ravioli in it tonight as a sauce instead of a tomato-based pasta sauce.

  2. Pingback: A Near Breakthrough Moment | Priceless Paintings from W7

  3. You ‘ad me ‘ooked with the linguistic clarification! Then that Salsa!

    BTW, is it fi-LAY or Fi-lets. 😉

    • Razel on said:

      Ha! 😛 yeah yeah … Fi-lets! I would cringe every time I said fi-lets the first month since we moved here…it just didn’t sound right to me!

  4. Love Salsa Verde, but have not yet used on chicken- but this looks great, will try…

  5. Yum, I miss Bar B Q’n


  6. Pingback: Grilled Eggplant With Salsa Verde (And A One Lovely Blog Award!) « Putney Farm

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