Grilled Chicken with Pistachio Salsa
This summer this is how we've been making our grilled chicken -- marinating it in lemon, garlic, herbs and olive oil. And for special occasions adding the pistachio salsa. Parsley, sage, rosemary and thyme are plentiful this time of year. I love clipping them and bringing their fragrance back into the kitchen.
The pistachio salsa is unique and a very interesting combination of flavors. Hats off to Chef Jeff Cerciello for coming up with it.Grilled Chicken with Pistachio Salsa
(adapted from a Jeff Cerciello recipe)
For the Chicken:
1 chicken leg and thigh quarter per person
1/4 cup fresh lemon juice ( 1 whole squeezed and rinds included)
1/4 cup olive oil, use basic olive oil, nothing special
Lots of garlic
Fresh parsley (my addition)
For the pistachio salsa:
1 cup shelled pistachios
1/4 cup minced chives
2 T. Finely grated lemon zest
Salt, if needed (depends if your nuts are salted or not)
1 cup extra-virgin olive oil, use good stuff, but it doesn't have to be your best
This dish will be remembered as Summer of 2012.
Feast Everyday is a blog created by Barbara Hall Blumer. Comments and contributions are welcome. Please email me at BarbBlumer@aol.com or leave a comment on the blog at wwww.feasteveryday.blogspot.com.