Step-by-Step Instructions

Step 1: Marinate the Chicken

In a mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, pepper, and lemon juice.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated.

Seal the bag or cover the dish and let it marinate in the refrigerator for at least 10 minutes (up to 2 hours for more flavor).

Step 2: Prepare the Salsa Verde

In a food processor, combine the parsley, basil, capers, garlic, and red wine vinegar.

Pulse until finely chopped. While the processor is running, slowly add the olive oil until the mixture reaches a smooth consistency.

Season with salt and pepper to taste. Set aside.

Step 3: Grill the Chicken

Preheat your grill to medium-high heat.

Remove the chicken from the marinade and let any excess drip off. Discard the marinade.

Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Step 4: Serve

Slice the grilled chicken and drizzle the salsa verde over the top. Serve with your choice of sides, such as grilled vegetables or a fresh salad.

Variations

Add Spice: For a kick, add a pinch of red pepper flakes to the marinade or the salsa verde.

Different Proteins: This recipe works well with fish, such as salmon or swordfish, or with tofu for a vegetarian option.

Herb Variations: Feel free to substitute or mix different herbs in the salsa verde, like mint or cilantro, based on your preferences.