Slow-grilled chicken thighs and Italian sausages with whole lemon salsa verde
Laura in the Kitchen · ♥ 1.4K likes · 40.4K views · 14 min video
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Ingredients
Method
Techniques
- 2 lb chicken thighs
- 3 tbsp chives
- 1 tbsp capers
- 2 whole spicy Italian sausages
- plain sweet Italian sausages
Clean and trim bone-in, skin-on chicken thighs well.
- 1½ cloves garlic
- 1 whole lemon
- olive oil
- salt
- black pepper
Grate one and a half cloves of garlic on a coarse grater, juice a whole lemon over it and add olive oil; stir. Brush over the chicken on both sides, then season liberally with salt and black pepper.
Grill the chicken thighs and sausages over medium heat, 350 to 400, lid closed, about 12 minutes a side, so the fat renders slowly and the skin crisps; rather than the usual 500 to 600 for five or six minutes a side.
Onto the grill with the sausages
- 1 whole whole lemon
- olive oil
Cut the end off a whole lemon and slice it thinly; cook the slices in a skillet with a little olive oil (or on the grill) until deeply golden before flipping, then cool.
- dill
- parsley
- 1 clove garlic
Very finely chop lots of dill, parsley and chives; chop capers; grate one clove of garlic.
Remove any seeds from the cooked lemon slices and chop them finely to a pulp; add to the bowl while slightly warm.
- salt
- 1 cup olive oil
- 1 whole lemon
Add a good pinch of salt, plain olive oil, the juice of a whole lemon and more olive oil, about a cup in all. Taste.
Take the chicken and sausages off the grill and rest 5 to 6 minutes.
- Castelvetrano olives
- dill
- fresh salt
- chives
Serve with Castelvetrano olives and the salsa verde on and beside the chicken; top with dill, a scattering of salt and cut chives.