Grilled Chicken with Pistachio Salsa (Jeff Cerciello) by Barbara

Grilled Chicken with Pistachio Salsa

UPDATED 2024

This is an oldie but goodie recipe now.   First posted in 2012, I wrote "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 the herbs  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."  

---Barbara

Grilled Chicken with Pistachio Salsa
(adapted from a Jeff Cerciello recipe)

For the chicken:
1 chicken leg and thigh quarter per person
1-2 whole lemon, squeezed, and rinds included

(equivalent of 1/4 cup freshly squeezed lemon juice)
1/4 cup olive oil
Fresh thyme
Fresh rosemary
Fresh sage
Fresh parsley
Salt
Pepper

For the pistachio salsa:
1 cup shelled pistachios, toasted and roughly chopped
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

Pat the chicken quarters dry, season with salt and pepper, the place them in a large plastic bag.

Add the rest of the marinade ingredients,

massage it all together, and place in the refrigerator for 4 up to 24 hours, turning occasionally.

Toast and chop the pistachios.  Here they are left whole.  That's okay, too.

To make the pistachio salsa, combine all of the ingredients in a small serving bowl, and let the flavors marry. Can be made in advance and set aside.

Grill the chicken over medium high heat for 25 minutes or so, until juices run clear.

This dish will be remembered as Summer of 2012.

B

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