Saturday, August 25, 2012

Grilled Chicken with Pistachio Salsa

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 thyme
Fresh rosemary
Fresh sage
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

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.

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 stored in the refrigerator. Bring to room temperature before using. fyi - Tom thinks the pistachios should be chopped up next time.

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.



Feast Everyday is a blog created by Barbara Hall Blumer. Comments and contributions are welcome. Please email me at or leave a comment on the blog at


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