Chicken with salsa verde sauce
4 servings
45 minutes
Chicken with salsa verde is a vibrant dish from Mexican cuisine, infused with the freshness of greens and the spiciness of spices. Historically, salsa verde originates from regional recipes in Central America where fresh herbs and citrus were combined to create a refreshing sauce. In this version, a marinade with mustard, mayonnaise, and lemon zest is added to tender chicken for extra juiciness. The salsa verde sauce made from basil, parsley, and mint with anchovies and garlic has a rich aroma and tangy flavor. Grilling enhances the depth of flavors while a lemon wedge adds a touch of freshness. It's the perfect dish for a summer dinner or festive table that impresses with its aroma and taste.
1
Set the automatic mode for grilled chicken on the Polaris grill.
2
Prepare the marinade. For this, mix mayonnaise, mustard, olive oil, and a bit of lemon zest in a bowl.
- Mayonnaise: 1 tablespoon
- Mustard: 1 tablespoon
- Olive oil: 6 tablespoons
- Lemon zest: to taste
3
Add a clove of garlic and optionally 5 grams of chili.
- Garlic: 3 cloves
- Chili pepper: 15 g
4
Mix the chicken in this mixture so that the marinade completely covers it.
- Chick: 1 piece
5
Leave for 5 minutes.
6
Prepare salsa verde sauce. For this, place basil and mint, parsley, and anchovies in a blender bowl.
- Basil: 20 g
- Mint: 10 g
- Parsley: 20 g
- Anchovies: 10 g
7
Add olive oil and 1 or 2 cloves of garlic (to taste). Optionally, add 10 grams of chili.
- Olive oil: 6 tablespoons
- Garlic: 3 cloves
- Chili pepper: 15 g
8
Add the juice of a quarter or half lemon (to taste) and blend everything together.
- Lemon: 1 piece
9
Grease the chicken with vegetable oil.
- Vegetable oil: 2 tablespoons
10
Place the chicken on the grill, cover with the top grill plate. Keep until cooked.
11
Pour the salsa verde sauce onto the plate.
12
Place on the chicken sauce, coat its surface with sauce, sprinkle with black pepper.
- Salt: to taste
13
Place a slice of lemon on the plate and serve.
- Lemon: 1 piece